- 1¼ cups milk
- 6 tablespoons sugar
- 2 tablespoons amaretto or 1 teaspoon amaretto extract
- 1 teaspoon vanilla
- 6 eggs
- ¼ teaspoon salt
- ¾ cup flour
- 2 cups pitted cherries, fresh or frozen
- 1 cup heavy cream
- 2 tablespoons powdered sugar plus more for dusting
Preheat the oven to 425°F. Grease a 9” pie pan.
Add the milk, sugar, amaretto, vanilla, eggs and salt to a blender. Process until everything is well combined. Add the flour and blend again. Pour the batter into the greased pan. Arrange the cherries evenly into the batter. Bake for about 30 minutes, until the dessert is set and the top is golden.
Allow the clafoutis to cool and then dust it with powdered sugar.
Whip the heavy cream and 2 tablespoons of powdered sugar to stiff peaks. Serve it with the clafoutis.