Unsalted butter, for greasing the dish
1/2 cup sugar, plus more for sprinkling
2 cups heavy cream
6 large eggs
1 1/2 cups almond flour (6 ounces)
1/2 cup all-purpose flour
2 vanilla beans, split and seeds scraped
1 pound sweet cherries, pitted and halved
Preheat the oven to 325°. Butter a 10-by-15-inch baking dish and sprinkle it with sugar. In a large bowl, using an electric mixer at low speed, beat the 1/2 cup of sugar with the heavy cream, eggs, almond flour, all-purpose flour and vanilla seeds until the batter is blended.
Scatter the cherries in the prepared baking dish; pour the batter on top. Bake for about 45 minutes, until a toothpick inserted in the center comes out clean. Let the clafoutis cool slightly before serving.
Pairs Well With
Food and Wine recipe, July 2008