Ingredients
2 T unsalted butter + more for buttering the baking dishes
2 T sugar
2 cups cherries, pitted
1 T Amaretto (optional)
1/4 cup flour
1/2 cup sugar
1/4 tsp salt
3 eggs
1 cup cream or half-and-half
1 tsp vanilla extract
Powdered sugar
You will also need:
Small skillet
Medium mixing bowl
6 small ramekins or 1 pie dish
Large baking sheet
Instructions
Preheat the oven to 375 degrees F.
Butter the ramekins or pie dish and set aside.
Melt the butter in the skillet over medium-high heat on top of the stove. Add the pitted cherries and 2 T sugar. When the cherries start to sizzle, reduce the heat and let them cook over a medium flame for about 5 minutes. Add the amaretto and cook for another 5 minutes until the cherries are tender and a nice syrup is formed in the pan. Remove from the heat and set aside.
Mix together the flour, sugar and salt. Add the eggs and stir to combine. Add the cream and the vanilla. Mix all ingredients well and set aside.
Divide the cooked cherries among the buttered ramekins or put them into the buttered pie pan. Pour the egg mixture on top. Place the ramekins or pie pan onto a large baking sheet. Bake for about 20 minutes (ramekins) or 30 minutes (pie pan) until set.
Remove the clafoutis from the oven and sprinkle with powdered sugar. Turn on the broiler. Place the clafoutis under the hot broiler for about 2-3 minutes until browned.
Serve either warm or cold. Top with whipped cream or mint, if desired. Serves 6.
