Brandied Cherry Clafouti
	3 cups       drained black or red cherries (preferably canned in water)
	1/4 cup      brandy or cognac
	2/3 cup      sugar
	             Butter for pan
	2/3 cup      all-purpose flour -- sifted
	1 cup        milk
	3 large      eggs
	1 tablespoon vanilla extract
	1/8 teaspoon allspice
	1 tablespoon lemon zest
	1/8 teaspoon salt
	             Confectioners sugar
	In nonreactive bowl, mix drained cherries, brandy and 1/3
	cup of the sugar. Let sit for 1 hour.
	Preheat oven to 425°F. Butter a 9-inch pie pan.
	Place flour in medium bowl and make a well in the center.
	Drain cherries, reserving the liquid. Pour liquid into a
	blender and add remaining 1/3 cup sugar, plus the milk,
	eggs, vanilla, allspice, lemon zest and salt. Blend well.
	Pour liquid mixture into the well in the flour and blend
	into a smooth batter. Spread cherries evenly in prepared
	pan. Pour batter over fruit. Bake in the preheated oven for
	5 minutes, then reduce heat to 350 and bake 45 to 50
	minutes more until claf outi is puffy and golden. (A sharp
	knife inserted in the center should come out clean.) Let
	cool. Dust with confectioners sugar and serve warm.

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