Yes, I’ve been recipe perusing again. How could I pass this one up? A Sweet, Plump, Juicy, Summer Cherry, Basil, Ginger, Almond Clafoutis, via Kimberley Hasselbrink’s new book, ‘Vibrant Food.’…the recipe is already in my ‘keeper’ binder.
Maybe next time (and there will be a next time) I’ll give it a proper photo shoot rather than these quick images from my instagram feed, even the colors were so yummy and rich.
- 1/2 cup natural cane sugar
- 16 ounces sweet cherries, pitted and halved. *next time I will quarter them.
- 3 eggs
- 1 1/4 cups buttermilk
- 1/3 cup almond flour *love the almond taste and texture – try not to substitute this ingredient
- 2 tablespoons brown rice flour (or all purpose but then it won’t be GF)
- 2 teaspoons vanilla extract
- 2 teaspoons finely grated ginger *if you like ginger, add more
- a handful of basil leaves, roughly chopped or shredded *I used small leafed cinnamon basil
- 1/4 teaspoon fine sea salt
- confectioners’ sugar, for dusting
- Preheat the oven to 375°F. Grease a 9-inch pie pan with unsalted butter. Sprinkle with 1 tablespoon of the sugar.
- Arrange the cherries in a single layer on the bottom of the pan. Set aside.
- In a bowl whisk together the eggs, buttermilk, remaining sugar, almond flour, brown rice flour, vanilla ginger, and salt until smooth. Pour evenly over the fruit.
- Bake for about 50 minutes, until golden brown around the edges and set in the center. Test by inserting a toothpick in the center—if it comes out clean, the clafoutis is ready.
- Allow to cool slightly, then dust with confectioners’ sugar and serve.
I served warm with freshly whipped up vanilla cream.