Cherry Clafoutis
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Cherry Clafoutis
Last updated 6/12/2012 1:13:15 AM. Recipe ID 41598. Report a problem with this recipe.
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      Title: Cherry clafoutis
 Categories: New, Text, Import
      Yield: 1 Servings
      1 lb Tart cherries,; pitted
    1/3 c  Plus 1/4 cup sugar
      2 lg Eggs 2 tablespoons all
           -purpose white flour
  1 1/2 ts Pure vanilla extract
    1/3 c  Evaporated skim milk
           Confectioners' sugar for
  Place rack in upper third of oven; preheat to 375. Lightly oil a
  9-inch glass quiche dish or other small shallow baking dish, or coat
  it with nonstick cooking spray. Combine cherries and 1/3 cup of the
  sugar in the prepared dish. Bake for 20 minutes, or until the
  cherries are tender and very juicy.
  Meanwhile, in a mixing bowl, whisk eggs, flour, vanilla and the
  remaining 1/4 cup sugar until smooth. Whisk in evaporated skim milk.
  Drain the juices from the cherries into a small bowl, holding back the
  fruit with a metal spatula. Reserve the juices. Redistribute the
  cherries over the bottom of the dish and pour in the egg mixture.
  Bake for 12 to 15 minutes, or until puffed and set. Dust the
  confectioners' sugar and serve immediately, with the reserved cherry
  juices spooned over the top.
  Yield: 4 servings
  *If you hands are stained from pitting cherries, a little lemon juice
  will remove the stains. 

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Recipe ID 41598 (Apr 03, 2005)

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