Cherry Clafoutis Amandine
by Chef Jacques Pepin

Serves: 6. Preparation time: 70 minutes.

Cherry Clafoutis Amandine

• Preheat the oven to 375° F. Remove the pits from all the Cherries. Place the Cherries in a Deep Gratin Dish or Cast Iron Skillet. The vessel should be 1½ inches deep and 10 inches in diameter. Add the Cherry Preserves, mix and set aside.

• Prepare the Frangipane as follows: Place the Almonds, Sugar and Cornstarch in a food processor and grind to a powder. Add the Melted Butter, Eggs and Rum (to taste) and mix well for a few seconds. Pour the Frangipane mixture over the Cherries and mix gently. Set the dish/skillet on a cookie sheet and bake for 40 minutes, until the top is browed and the custard is fully cooked. Remove from oven and let cool on a rack until lukewarm. Dust with Confectioners' Sugar if desired and serve by cutting pie slices or scoops.

"Clafoutis" - Pronounced "Cla-foo-tee". It's a French country dessert, that originated in central France in the Limousin region and sometimes served with Cream or even Vanilla Ice Cream on top. If you use Cranberries, Apples or Plums for the fruit, the French call it a "Flaugnarde". The addition of Almonds and Rum flavors make this Clafoutis a Jacques Pepin original.

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