Whenever I try making a new recipe, I like to stick with the original and not make too many tweaks.  There is a part of me, probably my analytical side, that wants to have a benchmark, a baseline recipe that I know.  Once I know how that baseline recipe should look, feel and taste I feel comfortable making tweaks and changes as I see fit.  I’ve had one great product as a result of this process.

My only problem is that I’m impatient.  Incredibly impatient.  If I want a recipe to be a certain way, I want it to be that way the first time and that’s that.  Plus, even I have limits to the amount of cranberry-orange wine cake I can consume in one week.

I tried to put my impatience aside this week when trying a cherry clafoutis recipe for the first time.  Clafouti is on My 100 and I’ve seen it all over the food blogosphere, so I thought I’d take a stab at it when I saw cherries start to pop up at the farmer’s market.

Ok – well, I did make one slight tweak to the recipe.

After seeing Jen make a stunning cherry almond clafoutis last week, I thought to alter the recipe slightly.  I figured swapping out an extract and adding some toasted almonds weren’t major game changers.

I wasn’t quite sure what to expect from the finished product.  It was much lighter than I expected, almost pastry-like in terms of the pockets that formed in each clafoutis.  The almond extract added just enough oomph to the overall almond-y flavor and I liked how the cherries baked up.  But – there is always a but – it could have been sweeter for my tastes.  The batter itself isn’t sweet and is probably because the fruit lends a certain amount of sweetness.  But I think adding anywhere from ¼ to ½ of a cup of sugar to the batter could really amp up the overall flavor of the dish.

Have any of you made clafoutis before and did you use sugar?  I referenced other recipes and some included sugar and some did not.  I guess the only way to know is to try again.  Move aside impatience – I have more clafoutis to make!

Cherry Almond Clafoutis

Adapted from The Essential Baker by Carole Bloom

3 cups fresh cherries, pitted

3 large eggs

½ cup milk

½ cup heavy whipping cream

3 T unsalted butter, melted and cooled

1 T kirsch

1 tsp vanilla extract

1 tsp almond extract

2/3 cup all-purpose flour

1/8 tsp salt

2/3 cups sliced almonds, toasted

Makes either one 10-inch clafouti or 15 cupcake-sized clafouti.

I chose to go the cupcake route and lined two cupcake tins with paper liners.  However, I would recommend not using liners and instead buttering each tin and coating with sugar.  The clafouti sank slightly as they cooled and pulled away from the paper liners.  Not quite as appealing as I would have liked.

Preheat the oven to 375 degrees.

Place the cherries and the kirsch in a bowl and mix to coat the cherries.  Let sit for 30 minutes, occasionally stirring to recoat all the cherries.  Drain off the liquid and save for the batter.

In a large bowl, combine the eggs, milk, cream, butter, kirsch, vanilla and almond extracts.  Stir to mix together.

Sift the flour over the wet ingredients and add the salt.  Stir to combined until smooth.

Place three to four kirsch-soaked cherries in each cupcake tin.  Pour batter over cherries, about ¾ full in each tin.

Bake clafouti 40 to 45 minutes until they are puffed and slightly golden.  Remove from the oven and allow to cool to room temperature in tins.

When ready to serve, dust each clafouti with confectioners’ sugar.