Sweet cherry clafouti

Yield: 8 Servings

Measure Ingredient
\N \N Butter
¼ cup Granulated sugar
2 cups Dark cherries; pitted
4 \N Eggs; at room temperature
¼ cup Flour
⅛ teaspoon Salt
1⅔ cup Milk; lowfat or whole
2 tablespoons Brandy
1 tablespoon Vanilla extract
1 tablespoon Confectioner's sugar

Preheat oven to 350ø. Butter the bottom and sides of a 10-inch quiche dish and sprinkle with 1 tablespoon of the sugar. Arrange the cherries in a single layer in the dish.

In the bowl of an electric mixer, beat the eggs and the remaining sugar at high speed until light and slightly thickened, about 3 minutes. Reduce the speed to medium and gradually incorporate the flour and salt. With the mixer off, pour in the milk, brandy, and vanilla. Mix just until the ingredients are blended. Carefully pour the mixture over the cherries. The batter should come nearly to the top of the dish.

Place in the center of the oven and bake for 50 minutes until puffed and golden. Do not underbake; the batter puffs in the last 15 minutes of baking. Remove to a wire rack and cool for 10 minutes. The clafouti will sink slightly. Sift the confectioner's sugar over the top and serve warm.

Recipe by: Kitchen Garden (October/November) 1997 Posted to recipelu-digest by Nesb2@... on Feb 9, 1998

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