Sweet-tart cherries elevate the otherwise straightforward custard, and buttermilk lends a welcome tang.

　　

Ingredients

Serves 6

　　1/2 cup natural cane sugar, divided

　　16 ounces sweet cherries, pitted

　　3 eggs

　　1 1/4 cups buttermilk

　　1/3 cup almond flour

　　2 tablespoons brown rice flour or all-purpose flour

　　2 teaspoons vanilla extract

　　2 teaspoons finely grated fresh ginger

　　Fine sea salt

　　Powdered sugar, for dusting

　　

Step 1

Preheat oven to 375°. Grease a 9" pie pan with unsalted butter. Sprinkle with 1 tablespoon sugar.

　　

Step 2

Arrange cherries in a single layer on bottom of pan. Set aside.

　　

Step 3

In a bowl, whisk together eggs, buttermilk, remaining sugar, almond flour, brown rice flour, vanilla, ginger, and 1/4 teaspoon salt until smooth. Pour evenly over fruit.

　　

Step 4

Bake about 50 minutes, until golden brown around edges and set in center. Test by inserting a toothpick in center-if it comes out clean, the clafoutis is ready.

　　

Step 5

Allow to cool slightly, then dust with powdered sugar and serve.