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Cherry Batter Pudding (clafoutis Limousin)

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Ann, Willan 4 Servings

INGREDIENTS

1 lb Tart cherries, pitted
1/4 c Flour
1 pn Salt
1/3 c Granulated sugar
4 Eggs
1 c Milk
4 T Brandy or 3 tablespoons
kirsch
Confectioners' sugar, for
sprinkling

INSTRUCTIONS

Heat oven to 350 degrees. Butter baking dish and sprinkle with
granulated sugar. Add cherries to the dish. Make batter: Sift flour
into a bowl with salt, stir in sugar and make a well in the center.
Add eggs to well and whisk them until mixed. Whisk in half the milk,
gradually drawing in the flour. Stir in remaining milk to make a
smooth batter. Pour batter over cherries and bake in heated oven  until
clafoutis is done, 35-45 minutes. Sprinkle brandy or kirsch  over hot
pudding and serve hot or warm. The clafoutis will sink  slightly as it
cools. Sprinkle with confectioner's sugar just before  serving.  Yield:
6 servings  Formatted suechef@sover.net  Recipe by: CHEF DU JOUR
#DJ9262  Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Apr
01, 1998

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“Plan ahead — It wasn’t raining when Noah built the ark.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 236
Calories From Fat: 55
Total Fat: 6.2g
Cholesterol: 190.9mg
Sodium: 180.6mg
Potassium: 274.2mg
Carbohydrates: 36.1g
Fiber: 1.5g
Sugar: 28.5g
Protein: 10g


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