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
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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