Clafouti

Clafouti

3	cups	pitted black cherries (frozen or canned cherries can be used but should be drained well)
1/4	cup	kirsch or cognac or brandy
2/3	cup	granulated sugar, divided
2/3	cup	all-purpose flour
1	cup	milk

3		large eggs
1	Tbs	vanilla extract
1/8	tsp	salt
		Confectioner’s sugar, for garnish

1	In a nonreactive bowl, macerate the cherries with the kirsch and 1/3 cup of the sugar for one hour.
2	Preheat the oven to 425°F. Butter a 10" pie plate.
3	Place the flour in a medium bowl. Make a well in the center and set aside.
4	Drain the fruit and reserve the liquid. Pour the liquid into a blender and add the remaining 1/3 cup sugar, the milk, eggs, vanilla, and salt. Blend until smooth. Pour the mixture into the well in the flour and whisk gently until smooth and well blended.
5	Spread the fruit evenly over the bottom of the prepared pie plate. Pour the batter over the fruit. Bake for 5 minutes. Lower the heat to 350°F and bake until the clafouti is puffy and golden brown, 45 to 50 minutes. A sharp knife should come clean when inserted in the middle. Cool on a wire rack.
6	The clafouti should be warm, but not necessarily hot, when served. It will sink as it cools. Sprinkle the top with confectioners’ sugar just before serving.

Clafouti is a French Pastry, a cross between Yorkshire Pudding and Custard. Left-overs should be refrigerated.