Triple Cherry Clafouti

Name: Triple Cherry Clafouti
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 1 clafouti, 6 serving(s)
Ingredients: 1/4 cup unsalted butter; 2 tablespoons granulated sugar; 1/3 cup dried sour cherries (pitted); 3 cups sweet cherries, stemmed and pitted (fresh or frozen); 1/4 cup kirschwasser (kirsch); 3 large eggs; 1/3 cup whole wheat pastry flour or 1/3 cup all-purpose flour; 6 tablespoons granulated sugar; 1/2 cup milk (regular, lowfat, or nonfat); 1 teaspoon vanilla extract; 1/8 teaspoon salt; 1 tablespoon confectioners' sugar

Submitted by So Cal Gal

"An elegant clafouti with incredible flavor--perfect for a special occasion! (Slightly adapted from a recipe in The Pacific Northwest/ Williams Sonoma New American Cooking.)"

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Ready In:: 1hr 15mins
Ingredients:: 12
Yields:: 1 clafouti
Serves:: 6

ingredients

¹⁄₄ cup unsalted butter
2 tablespoons granulated sugar
¹⁄₃ cup dried sour cherries (pitted)
3 cups sweet cherries, stemmed and pitted (fresh or frozen)
¹⁄₄ cup kirschwasser (kirsch)
3 large eggs
¹⁄₃ cup whole wheat pastry flour or 1/3 cup all-purpose flour
6 tablespoons granulated sugar
¹⁄₂ cup milk (regular, lowfat, or nonfat)
1 teaspoon vanilla extract
¹⁄₈ teaspoon salt
1 tablespoon confectioners' sugar

directions

Preheat oven to 350 degrees. Butter a 9" glass pie plate.
Heat a large skillet over medium-high heat, and melt unsalted butter. Carefully mix in granulated sugar (2 tablespoons), dried sour cherries, and fresh or frozen sweet cherries; then cook, stirring as necessary, until hot and bubbling (about 2 minutes for fresh cherries--longer for the frozen variety). Stir in kirschwasser, remove from heat, and cover; leave covered for 10 minutes.
In a medium mixing bowl, whisk together eggs and whole wheat pastry flour until well combined; then add granulated sugar (6 tablespoons), milk, vanilla extract, and salt, and whisk to create a smooth batter.
Using a pierced spoon, move cherries from skillet to buttered glass pie plate--saving cherry liquid.
Add cherry liquid to batter, and whisk to combine; then pour over cherries in glass pie plate (it will be very full).
Bake clafouti for 45 minutes, or until risen and browned.
Transfer baked claufouti to a wire rack to cool a bit before serving.
Serve warm with a fine sprinkle of confectioner's sugar.

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RECIPE SUBMITTED BY

So Cal Gal

212

<p>I am (and have always been) a So Cal Gal:  living in sundresses & flip-flops, happily married to my college &hearts; sweetheart &hearts;, and the proud mom of three adorable (!!!) little doggie daughters--Gidget, Dottie, and Lilly.  Life is good (except when it includes earthquakes)!  <img title=Cool src=/tiny_mce/plugins/emotions/img/smiley-cool.gif border=0 alt=Cool /></p>

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