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Very good! I used fresh cheries that I froze earlier this summer. The only two minor changes I made were that I used Brandy extract instead of real Brandy and pecans instead of almonds because I had them on hand. My mother says it would make a great holiday dessert. I agree! Oh, I almost forgot, I used splenda instead of real sugar,too.

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islandgirl77551 September 04, 2006

Toolie, this was very easy to make and yummy. Splenda works well in this recipe.

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NoraMarie September 10, 2005

This was absolutely delicious and much easier then I thought it might be. We picked up some peaches from the farmers market and i ddi a search and found this recipe similar to yours. I have never heard of Clafouti before, now I have two great versions. My family thanks you. http://www.chefmorgan.com/peach-and-tarragon-clafoutis-clafouti-aux-peches-et-estragon

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Maire.Leon.foodie August 24, 2012

Excellent! I had a jar of cherries in cognac, so used them - gave it a bit of a kick! Thanks for an easy and tasty recipe!

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Tina and Dave February 11, 2010

Yum, Yum, Yum! My first attempt at a clafouti and it was fantastic! I'd add a creme anglais sauce with it next time, though it was very good on its own with powdered sugar. Thanks!

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socholy February 07, 2010

My son (who takes French) says I pronounce clafouti wrong. Oh well-- it tastes wonderful and it's healthy too! I like to eat it for breakfast. I used 2% milk instead of whole and left out the cognac/brandy cuz I didn't have any on hand. I baked it in a casserole dish and it turned out very yummy, and pretty too! Thank you.

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Annz Recipez July 30, 2009

Light and delicious, as promised! Served with a cream sauce. Delicious way to use that big bag of cherries I bought this week! Thanks, Toolbelt Diva!

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TexasBlonde August 10, 2008

I must admit I had my doubts when I poured the watery batter over the cherries....but 45 minutes later it came out perfectly. Soooo delicious, a great addition to our French Day. Thanks so much!!

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catercow November 10, 2007

Since we live in Washington, we always have an abundance of cherries. This was a fabulous way to use them in an easy, light dessert! Next time I think I'll grind the almonds a bit first or even put the slivers in "whole" as they all sunk to the bottom of the processor bowl. Didn't have brandy so used bourbon. Thank you Toolbelt! This is definitely a keeper! Can hardly wait to try it with other fruit!

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Queer Eye in the Kitchen Guy July 16, 2007

VERY Yummy, and very easy...who could ask for anything more? I used bottled red sour pitted cherries in light syrup, well drained, and Splenda, with excellent results.

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Sweet Baboo November 30, 2006
Cherry-Almond Clafouti