Clafoutis

Yikes! It's been a while, hasn't it? Things have changed quite a bit since I last wrote and the thing I miss most is time. Time to peruse cookbooks and wander the market and play around in the kitchen. Rather suddenly I've found myself in grad school and the pace is hectic. My wonderful husband has taken over nearly all the food-related tasks and has been doing a fine job of stocking the cupboards and keeping us fed while I study. Love that man, I really do. I have two papers to write today but I decided that surely there was time to play in the kitchen and tell you all about it. So here we go:

I first started making clafoutis many years ago, inspired, as I recall, by a John Thorne essay. Clafoutis is a slightly sweet fruit filled custard which is equally delightful as breakfast or dessert.

I have tried a couple of times to convert my old recipes to gluten free versions but haven't been happy until today when I started with a recipe from Gluten Free Girl and then fiddled around to make the very delicious sour cherry clafoutis you see here.

Because it's February, I used sour cherries from a jar. These are easily and affordably found at any store with an Eastern European clientele but I believe Trader Joe's also sells jars of sour cherries.

I was delighted with how this came out. Still not quite as light as my previous versions using wheat flour, but the almond flour gave it a nice texture.

Oh, and it's all gone. It didn't last long at all. Try it--you'll see why.

The recipe is here. Enjoy!