Brandied Cherry Clafouti
Yield
1 batchPrep
10 minCook
50 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
cherries
drained |
*
|
| ¼ | cup |
brandy
|
*
|
| ⅔ | cup |
sugar
|
|
| ⅔ | cup |
all-purpose flour
|
|
| 1 | cup |
milk
|
|
| 3 | large |
eggs
|
|
| 1 | tablespoon |
vanilla extract
|
|
| ⅛ | teaspoon |
allspice
|
|
| 1 | tablespoon |
lemon zest
|
|
| ⅛ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
cherries
drained |
*
|
| 59 | ml |
brandy
|
*
|
| 158 | ml |
sugar
|
|
| 158 | ml |
all-purpose flour
|
|
| 237 | ml |
milk
|
|
| 3 | large |
eggs
|
|
| 15 | ml |
vanilla extract
|
|
| 0.6 | ml |
allspice
|
|
| 15 | ml |
lemon zest
|
|
| 0.6 | ml |
salt
|
|
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.
