3 c Drained black or red
- cherries; preferably water
- canned
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.
Set oven @ 425°F/220°C. Butter a 9" 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
and bake 45 to 50 minutes more until clafouti is
350°F/175°C puffy and golden.
(A sharp knife inserted in the center should come
out clean.) Let cool.
Dust with confectioners' sugar and serve warm.
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.
