Brandied cherry clafouti

 
                          BRANDIED CHERRY CLAFOUTI
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Cakes                            Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       c            Drained black or red
                         Cherries
                         (preferably canned in
                         Water)
      1/4   c            Brandy or cognac
      2/3   c            Sugar
                         Butter for pan
      2/3   c            All-purpose flour -- sifted
    1       c            Milk
    3       lg           Eggs
    1       tb           Vanilla extract
      1/8   ts           Allspice
    1       tb           Lemon zest
      1/8   ts           Salt
                         Confectioners' sugar
 
   In nonreactive bowl, mix drained cherries, brandy and
   1/3 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  1/3 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
   
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   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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