MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Brandied Cherry Clafouti
 Categories: Desserts, Fruits, Citrus, Booze, Pastry
      Yield: 8 Servings
 
      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.
  
  FROM: The Washington Post
 
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