*  Exported from  MasterCook II  *
 
                          BRANDIED CHERRY CLAFOUTI
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Cakes                            Fruit
                 Pies & Pastry                    Rcrockett
                 Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      cups          drained black or red cherries
                         (preferably canned in water)
      1/4  cup           brandy or cognac
      2/3  cup           sugar
                         Butter for pan
      2/3  cup           all-purpose flour -- sifted
    1      cup           milk
    3      large         eggs
    1      tablespoon    vanilla extract
      1/8  teaspoon      allspice
    1      tablespoon    lemon zest
      1/8  teaspoon      salt
                         Confectioners' sugar
 
 
 In nonreactive bowl, mix drained cherries, brandy and  1/3
 cup of the sugar. Let sit for 1 hour.
 
 Preheat oven to 425 degrees. Butter a 9-inch 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 350 and bake 45 to 50
 minutes more until claf outi is puffy and golden. (A sharp
 knife inserted in the center should come out clean.) Let
 cool. Dust with confectioners' sugar and serve warm.
 
 Per serving: 216 calories, 5 gm protein, 38 gm
 carbohydrates, 3 gm fat, 84 mg cholesterol, 1 gm saturated
 fat, 80 mg sodium
 
 The Washington Post
 
 
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 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.

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