Cinnamon and Cherry Clafoutis

Categories: cake

Ingredients

• 7 Tbsp. butter, plus more for greasing pan
• 12 cherries, stemmed and pitted
• 3/4 cup confectioners' sugar, divided use
• 1/2 tsp. ground cinnamon, divided use
• Scant 1/2 cup almond flour / meal
• 1 egg
• 2/3 cup heavy cream

Directions

1. Heat oven to 3550 degrees.
2. Heat about 1 Tbsp. butter in a large skillet. Add the cherries and fry for 1 minutes. Sprinkle with 1 Tbsp. of the confectioners’ sugar and cook 30 seconds more. Transfer cherries to a sieve to drain; discard liquid. Set aside.

3. In a mixing bowl, mix the remaining butter with the remaining confectioners’ sugar, 1/4 tsp. of the cinnamon, the almond meal and cornstarch to make thick, smooth batter. Add the egg and mix well. Coat a small, shallow baking dish or 4 individual baking dishes (such as crème brute dishes) generously with butter. Spoon batter into pans. Add reserved cherries individually to batter, spaced evenly apart. Bake 15 to 20 minutes ir until golden. Let cool to room temperature.

4. Just before serving, beat the heavy cream and the remaining cinnamon to soft peaks. Serve clafoutis with a dollop of cinnamon cream.

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