准备

• 将架子放在烤箱的中心，然后将烤箱加热至350°F。

  在一个大碗中，扔樱桃和柯希。放在一边，定期扔30分钟。

  Meanwhile, scatter the almonds on a baking sheet and toast, turning occasionally, until light golden, 3 to 4 minutes. Set aside. Increase the oven temperature to 400°F.

  润滑浅11英寸的乳蛋饼或1/2汤匙的菜菜。黄油。

  Combine the milk, flour, sugar (1/4 cup for sweet cherries; 5 Tbs. for sour), cream, eggs, almond extract, and salt in a stand mixer fitted with the whisk attachment (or in a bowl, if using a hand mixer). Mix on medium speed, to aerate, for 5 minutes. Drain the cherries and stir the liquid into the batter.

  将樱桃放在盘子中，然后将面糊倒在顶部。烘烤15分钟。撒上烤杏仁，剩下1汤匙。糖在顶部，并用剩余的1 TB的碎片将表面点调。牛油。烘烤clafutis，直到膨化和金棕色，中间插入的牙签干净，35至40分钟。

  转移到架子上，冷却30分钟。温暖或在室温下，将勺子勺子放在单个服务板上。