Triple Cherry Clafouti

• 14 cup unsalted butter
• 2 tablespoons granulated sugar
• 13 cup dried sour cherries (pitted)
• 3 cups sweet cherries, stemmed and pitted (fresh or frozen)
• 14 cup kirschwasser (kirsch)
• 3 large eggs
• 13 cup whole wheat pastry flour or 13 cup all-purpose flour
• 6 tablespoons granulated sugar
• 12 cup milk (regular, lowfat, or nonfat)
• 1 teaspoon vanilla extract
• 18 teaspoon salt
• 1 tablespoon confectioners' sugar

1. Preheat oven to 350 degrees.
2. Butter a 9" glass pie plate.
3. Heat a large skillet over medium-high heat, and melt unsalted butter.
4. Carefully mix in granulated sugar (2 tablespoons), dried sour cherries, and fresh or frozen sweet cherries; then cook, stirring as necessary, until hot and bubbling (about 2 minutes for fresh cherries--longer for the frozen variety).
5. Stir in kirschwasser, remove from heat, and cover; leave covered for 10 minutes.
6. In a medium mixing bowl, whisk together eggs and whole wheat pastry flour until well combined; then add granulated sugar (6 tablespoons), milk, vanilla extract, and salt, and whisk to create a smooth batter.
7. Using a pierced spoon, move cherries from skillet to buttered glass pie plate--saving cherry liquid.
8. Add cherry liquid to batter, and whisk to combine; then pour over cherries in glass pie plate (it will be very full).
9. Bake clafouti for 45 minutes, or until risen and browned.
10. Transfer baked claufouti to a wire rack to cool a bit before serving.
11. Serve warm with a fine sprinkle of confectioner's sugar.

unsalted butter, sugar, sour cherries, sweet cherries, kirschwasser, eggs, whole wheat pastry flour, granulated sugar, milk, vanilla, salt, sugar

Taken from www.food.com/recipe/triple-cherry-clafouti-352424 (may not work)