Ingredients
Cherries:
2 cups fresh or frozen pitted cherries, if frozen, thaw and discard juice
2 tablespoons GOLDEN BLOSSOM HONEY
1 teaspoon cornstarch
Custard:
1/3 cup flour
1/4 cup silvered almonds
4 eggs
1/8 teaspoon salt
1/3 cup GOLDEN BLOSSOM HONEY
1 cup whole milk
1/4 cup butter, melted
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
powdered sugar for garnish, if desired
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 325°. Coat a 9-inch pie plate with non-stick cooking spray.
Cherries:
Place cherries in a bowl. In a small bowl combine honey and cornstarch. Pour over cherries and toss to coat. Don’t worry if the honey does not disburse evenly, it will melt into the cherries as they cook.
Custard:
In a small food processor, blend flour and almonds until almonds are finely chopped. Set aside.
Whisk together eggs, salt and honey until well blended. Stir in flour-almond mixture. Add remaining ingredients. Whisk until well combined. Pour over cherries.
Bake 55-60 minutes until custard is golden on top and center is set. Clafoutis will appear wet on top, but as long as center is set it will be done. Let cool on rack. Serve warm or chilled. Just before serving sift a small amount of powdered sugar over top.
Serves: 6
Cherries:
Place cherries in a bowl. In a small bowl combine honey and cornstarch. Pour over cherries and toss to coat. Don’t worry if the honey does not disburse evenly, it will melt into the cherries as they cook.
Custard:
In a small food processor, blend flour and almonds until almonds are finely chopped. Set aside.
Whisk together eggs, salt and honey until well blended. Stir in flour-almond mixture. Add remaining ingredients. Whisk until well combined. Pour over cherries.
Bake 55-60 minutes until custard is golden on top and center is set. Clafoutis will appear wet on top, but as long as center is set it will be done. Let cool on rack. Serve warm or chilled. Just before serving sift a small amount of powdered sugar over top.
Serves: 6
