Cherry Clafoutis

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1 1/2 ts Pure vanilla extract
1/3 c Evaporated milk
1/3 c sugar; Plus 1/4 cup
2 lg Eggs; 2 tablespoons all
1 lb cherries; Tart, pitted

Original recipe makes 1



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. Recipe By :IN FOOD TODAY THE EATING WELL DESSERT COOKBOOK Posted to MC-Recipe Digest V1 #302 Date: Thu, 14 Nov 1996 21:44:53 -0500 From: Meg Antczak

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