Brandied Cherry Clafouti

Directions

In nonreactive bowl, mix drained cherries, brandy and ⅓ cup of the sugar.

Let sit for 1 hour.

Preheat oven to 425 degrees 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 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℉ (180℃). and bake 45 to 50 minutes more until claf outi is puffy and golden.

Let cool. Dust with confectioners’ sugar and serve warm.