Recipe for cooking Brandied Cherry Clafouti

Desserts to Go with Coffee and Tea :: Candies and Confections

Brandied Cherry Clafouti

In the summer, you can make this with fresh cherries.

3 c. drained black or red cherries
    (preferably canned in water)
1/4 c. brandy or cognac
2/3 c. sugar, divided
Butter for pan
2/3 c. all-purpose flour, sifted
1 c. milk
3 lrg. eggs
1 Tbsp. vanilla extract or flavoring
1/8 tsp. allspice
1 Tbsp. lemon zest
1/8 tsp. salt
Powdered\sugar

Preheat oven to 425 degrees F. Butter a 9-inch pie pan.

In nonreactive bowl, mix drained cherries, brandy and 1/3 c. of the sugar. Let sit for 1 hour.

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 c. sugar, plus the milk, eggs, vanilla extract or flavoring, 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 greased pan. Pour batter over fruit.

Bake in the preheated oven for 5 min., then reduce heat to 350 degrees F and bake 45 to 50 min. more until clafouti is puffy and golden. (A sharp knife inserted in the center should come out clean.) Let cool. Dust with confectioners\sugar and serve warm.