Preparation

• Position a rack in the center of the oven and heat the oven to 350°F.
• Put the almonds in a 9-inch ceramic or metal pie plate and toast in the oven until pale golden, 3 to 5 minutes. Transfer the nuts to a small bowl to cool, stir in 1 Tbs. of the sugar, and set aside. Return the pie plate to the oven and raise the temperature to 425°F.
• 用中高火将黄油融化10英寸的煎锅。当黄油冒泡并变热时，加入李子，煮熟，直到开始变软1至2分钟。撒3汤匙。水果上的糖。将热量降低至中低，然后煮至糖融化成果汁，并变成1至2分钟的糖浆。关闭热量，加入白兰地和阿马雷托。
• In a medium bowl, whisk together the flour, salt, and the remaining 3 Tbs. sugar. Whisk in the eggs until the mixture is completely smooth; then whisk in the milk, cream, and vanilla.
• 从烤箱中取出馅饼板，然后小心地涂黄油。将水果和糖浆倒入馅饼盘中，将水果均匀地铺开。
• Pour the custard over the fruit (the pie plate will be very full). Bake, sprinkling the reserved almond topping over the batter halfway through baking, until puffy and the center is set, about 15 minutes.
• Let the clafoutis cool to warm, 10 to 15 minutes (it will deflate). Dust liberally with confectioners’ sugar and serve.