Clafoutis with Grapes and Toasted Almonds

Traditionally, Clafoutis is prepared with cherries, but it seems that every time I try this recipe with a different fruit it comes out tasting deliciously creamy. I've made Clafoutis with raspberries, pears, figs, apples, apricots, peaches and now grapes. Just let your imagination create your own version. For a Gluten-Free version, just substitute the regular flour for a gluten-free flour mix.

1 cup sliced Almonds, toasted
1 Tbsp Butter
1 Lb. mixed Green, Black and Purple Grapes, I used Ron Mann’s local organic grapes
4 Eggs, beaten
1 cup Sugar
½ cup Heavy Cream, you may use milk or even coconut milk
½ cup Flour
1 tsp Vanilla Extract
1 tsp Kirsh, optional
1 Tbsp Confectioner’s Sugar, for garnish

Preheat the oven to 375 degrees. Place the almonds on a baking sheet and bake for about 5 minutes or until almonds start turning golden brown. Set aside to cool.

Butter a large gratin dish and place the grapes at the bottom of the dish.

In a large mixing bowl, beat the eggs then add the sugar and beat well to fully incorporate. Add the heavy cream, flour, vanilla extract, and Kirsh if using. Mix well and pour mixture over the grapes. Bake for 20 minutes, sprinkle the toasted almonds over the top. Bake for an additional 20 minutes, or until golden brown. Set aside to cool for a few minutes. Dust the top, using a sifter, with confectioner’s sugar. This dish is best served warm.