1. Preheat over to 375°F. 2. Butter four 1-cup capacity ramekins, or custard cups. 3. In a small bowl, toss the cherries with 2 tbsp of the sugar, then divide evenly among the ramekins (or custard cups) In a food processor, combine the almonds, the remaining sugar, the flour, salt, eggs, egg yolk, milk, and almond extract. 4. Process about 30 seconds,or until the almonds are ground and the mixture forms a smooth batter Pour the batter over the cherries, dividing equally. 5. Top each serving with 1 tsp cognac, or brandy, and bake 35 minutes, or until puffed and brown. 6. Let cool until warm (they will sink slightly). 7. Sprinkle with confectioners' sugar and garnish with toasted almonds, if desired. 8. Serve warm. 9. NOTE: To make one large dish of clafouti instead of individual servings, pour the batter into a buttered 2-quart baking dish and cook 45 minutes. 10. Serve by spooning clafouti into individual dessert dishes. ---------------------------------------------------------------------------
Nutrition
Ingredients
