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Sunday, May 27, 2012

Cherry Clafoutis


1 pound of red cherries (or apricots, peaches, etc.)
4 large eggs
1 cup flour
1 cup milk
1/2 cup sugar
4 tablespoons butter
1 teaspoon vanilla extract
A pinch of salt

* Butter a clafoutis pan (I am using a 9" clay pan).
* Preheat your oven to 360 F degrees. 
* Using a pairing knife, slice the cherries in the middle and remove their pits. Try to keep the cherries whole. Some recipes call for using cherries with pits - if you do so, please let your family and guests know before they eat the clafoutis so they do not choke. 
*Place the cherries in the clafoutis pan.
In a bowl, mix the eggs with sugar, vanilla extract, and salt.
Add the melted butter to the egg mixture and mix well.
Sift the flour and add it to the egg mixture. Mix well until you get a very smooth dough with no flour clumps.
Add the 1 cup of milk to the flour and egg mixture, and continue mixing.
Using a ladle, carefully add the dough to the cherries in the clafoutis pan. Do it gently to not distrub the cherries so they do not move to the top.
Bake the clafoutis for 40 minutes or until done, when the center is set and the clafoutis gets a golden color.
As soon as you remove the clafoutis from the oven, sprinkle it with sugar. Let it cool down. Serve the clafoutis warm or cold.

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