Mirabelle Clafoutis, part deux — 3 Comments

  1. I love a good clafouti and have made many – lots with either berry or pear. I always add almond essence – don’t know why and I am sure it is not traditional.

  2. Kate, that’s why the French leave the pits in the cherries – adds a subtle almond flavor. I’d forgotten – need to get some almond extract!

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