Sour Cherry Clafoutis

We are always trying to adapt recipes to feature what we grow here at Quillisascut Farm. This recipe uses the walnut flour that is left from pressing the ground walnuts for oil and the Calais corn that is growing in the garden. A special treat is the Noyaux made from lightly toasted apricot kernels (the nut inside the apricot pit) steeped in brandy. And of course, the sour cherries that are ripening on the tree!

Featuring Quillisascut Farms Walnut flour, Calais Corn Flour, Noyaux

Sour Cherry Cornmeal Clafoutis
Preheat oven to 350°

1/2 c. Walnut flour
1/4 c. Cornmeal
2/3 c. Sugar
1 tsp. Salt
3 Eggs
1 1/4 c. Whole Milk
1 Tbsp. Noyaux or 1 tsp. Almond Extract
1 1/2 cups of cherries Sour Cherries, pitted

Butter for the pan

In a medium bowl, whisk together the walnut flour, cornmeal, sugar, and salt. In a second bowl, whisk the eggs until foamy. Beat in the milk and Noyaux (or almond extract). Slowly whisk the egg mixture into the dry ingredients, stirring until the mixture is lump-free.Let the batter rest for 5 minutes then whisk before pouring in the pan.

Put the cherries in the pie pan and pour in the batter. Bake for 45 minutes or until the pie is set. Allow to cool before cutting.

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