Clafoutis of Cherries Amandine

° Serves 6 to 8

A clafoutis is a French country dessert in which cherries are cooked in a batter of milk, eggs, and flour. In this version, I add almonds and rum for a nice flavor combination. A scoop of vanilla or coffee ice cream is good with this. A frangipane is a mixture often made with almond paste, butter, and eggs. In my recipe I use almonds and sugar to replace the almond paste.

• One 20-ounce bag frozen pitted cherries, or about 1½ pounds fresh cherries, pitted (see Note)
• ⅔ cup cherry preserves
• Frangipane
• 1 cup unskinned almonds
• ½ cup granulated sugar
• 1 tablespoon cornstarch
• 2 tablespoons unsalted butter, melted
• 2 large eggs
• 2 tablespoons dark rum
• Confectioners’ sugar, for dusting (optional)

Preheat the oven to 375 degrees. Place the cherries in a gratin dish or porcelain pie dish (suitable for serving) that is about 1½ inches deep and 10 inches in diameter. Add the preserves, mix, and set aside.

Prepare the frangipane: Place the almonds, granulated sugar, and cornstarch in a food processor and process to a powder. Add the melted butter, eggs, and rum and process for a few seconds, until well mixed.

Pour the frangipane mixture over the cherries and mix gently. Set the dish on a cookie sheet and bake for 40 minutes, or until the top is browned and the custard is cooked through. Allow the clafoutis to cool to lukewarm.

Dust with confectioners’ sugar if desired, and serve.

Note: Either sweet or tart cherries can be used in this classic French dessert.