By Martha Rose ShulmanTotal Time1 hour 30 minutesRating5(470)NotesRead community notesCherries and apricots are both in season together, and combine nicely in many desserts. I use half almond flour and half all-purpose flour in this clafoutis. Serve it warm or at room temperature, and eat leftovers for breakfast.Featured in: A Cherry Jubilee or to save this recipe.Subscriber benefit: give recipes to anyoneAs a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.SubscribePrint OptionsInclude recipe photoAdvertisementIngredientsYield:8 servings.¾pound ripe cherries, stemmed and pitted¾pound ripe apricots, halved and pitted2tablespoons Kirsch6tablespoons sugar⅓cup (40 grams) unbleached all-purpose flour⅓cup (35 grams) almond flour3eggs1vanilla bean, scraped, or 1 teaspoon vanillaPinch of salt⅔cup low-fat yogurtIngredient Substitution GuideNutritional analysis per serving (8 servings)173 calories; 4 grams fat; 1 gram saturated fat...
