| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
8 |
Servings |
INGREDIENTS
|
|
Butter |
| 1/4 |
c |
Granulated sugar |
| 2 |
c |
Dark cherries; pitted |
| 4 |
|
Eggs; at room temperature |
| 1/4 |
c |
Flour |
| 1/8 |
ts |
Salt |
| 1 2/3 |
c |
Milk; lowfat or whole |
| 2 |
tb |
Brandy |
| 1 |
tb |
Vanilla extract |
| 1 |
tb |
Confectioner's sugar |
INSTRUCTIONS
Preheat oven to 350°. 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@aol.com on Feb 9, 1998
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