Brandied Cherry Clafouti

* Exported from MasterCook *

BRANDIED CHERRY CLAFOUTI

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Drained black or red
Cherries
(preferably canned in
Water)
1/4 c Brandy or cognac
2/3 c Sugar
Butter for pan
2/3 c All-purpose flour -- sifted
1 c Milk
3 lg Eggs
1 tb Vanilla extract
1/8 ts Allspice
1 tb Lemon zest
1/8 ts 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 degrees. 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.

Per serving: 216 calories, 5 gm protein, 38 gm
carbohydrates, 3 gm fat, 84 mg cholesterol, 1 gm
saturated fat, 80 mg sodium

The Washington Post

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NOTES : An adaptation of a recipe from New York chef
and cooking teacher Katherine Alford, this is elegant,
impressive and easy to make. In the summer you can
make this with fresh cherries, but it works just as
well now with canned. Recipe By
:



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