I have never tasted better cherries than the ones we have gotten the last couple of weeks from our CSA share. The last couple of weeks have brought not only fresh cherries but fresh apricots as well – an unlikely pair.  Inspired by a good friend and a recipe I found online by Erika Kerekes for Apricot Cherry Clafoutis (a baked French dessert) I created a gluten free, dairy free, sugar free version of the Apricot Cherry Clafoutis. It makes an unlikely pair into an easy, unique and delicious treat.

                    

• 6 large or 8 small fresh apricots, pitted and cut into chunks
• 1 cup fresh cherries, pitted
• 1 1/4 cups unsweetened almond milk
• 3 eggs
• 1/2 cup agave
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1/2 cup almond flour
• 1/8 tsp salt

Heat oven to 375 degrees. Spray a small casserole dish or a pie plate with cooking spray (I used olive oil in a oil sprayer) and add your apricots and cherries (make sure to remove pits). Whisk together the almond milk, eggs, agave, vanilla and almond. Add the almond flour and salt and whisk until smooth.  Pour the mixture over the fruit and bake for 45 minutes.  The top should be lightly browned. It should no longer be liquid in the center but will be jiggly.  Let it cool and enjoy!