Sour Cherry Clafouti
- 3 cups pitted fresh sour cherries (canned or frozen may be used)
- 3 tablespoons Cognac
- Unsalted butter, for pie plate
- 1/2 cup sugar
- 3/4 cup whole milk
- 1/4 cup heavy cream
- 3 large eggs
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 2/3 cup all-purpose flour
- Preheat the oven to 350F.
- Stir together cherries and Cognac; set aside.
- Butter a 9-inch glass pie plate or a fluted porcelain tart dish.
- Dust with 1 teaspoon sugar; set aside.
- Blend milk, cream, eggs, remaining sugar, the vanilla, salt, and flour in a blender on high speed 1 minute, scraping down sides halfway through.
- Pour 1/2 cup batter into prepared pie plate.
- Arrange the cherries evenly over batter; drizzle with the Cognac.
- Pour remaining batter over cherries.
- Bake clafouti until top is puffed and golden brown and batter is set, 45 to 60 minutes.
- Serve warm.
sour cherries, cognac, butter, sugar, milk, heavy cream, eggs, vanilla, salt, allpurpose
Taken from www.epicurious.com/recipes/food/views/sour-cherry-clafouti-392917 (may not work)