Brandied cherry clafouti

Yield: 8 Servings

Measure Ingredient
3 cups Drained black or red
\N \N Cherries
\N \N (preferably canned in
\N \N Water)
¼ cup Brandy or cognac
⅔ cup Sugar
\N \N Butter for pan
⅔ cup All-purpose flour -- sifted
1 cup Milk
3 larges Eggs
1 tablespoon Vanilla extract
⅛ teaspoon Allspice
1 tablespoon Lemon zest
⅛ teaspoon Salt
\N \N Confectioners' sugar

In nonreactive bowl, mix drained cherries, brandy and ⅓ 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 ⅓ 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

~ - - - - - - - - - - - - - - - - - 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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