Cherry Clafouti<\/p>\n
<\/p>\n
3 \u00c2\u00bd C. Sweet Cherries, pitted<\/p>\n
\u00c2\u00bc C. Kirsh<\/p>\n
\u00c2\u00be C. Wondra Flour<\/p>\n
\u00c2\u00bd C. Granulated Sugar<\/p>\n
4 large Eggs<\/p>\n
1 large Egg Yolk<\/p>\n
1 C. Milk<\/p>\n
1 C. Heavy Cream<\/p>\n
2 tsp. Vanilla<\/p>\n
Powdered Sugar, for dusting<\/p>\n
<\/p>\n
Preheat oven to 375.\u00c2\u00a0 Lightly butter a 13 x 9 baking dish.\u00c2\u00a0 Place cherries in bowl and add liqueur; let soak 15 minutes.\u00c2\u00a0 Drain cherries and spread into baking dish.\u00c2\u00a0 In small bowl, mix flour and sugar.\u00c2\u00a0 In large bowl whisk eggs with yolk, then whisk in milk and cream.\u00c2\u00a0 Add flour mixture to liquid and beat well to combine.\u00c2\u00a0 Add vanilla, stir, and pour evenly over cherries.\u00c2\u00a0 Bake until slightly puffy and browned, about 35 minutes.\u00c2\u00a0 Let cool for 10-15 minutes before serving.\u00c2\u00a0 Best eaten within a few hours of making; refrigerating toughens the dessert.<\/p>\n
<\/p>\n
From Crowd Pleasing Potlucks<\/p>\n","protected":false},"excerpt":{"rendered":"
Cherry Clafouti 3 \u00c2\u00bd C. Sweet Cherries, pitted \u00c2\u00bc C. Kirsh \u00c2\u00be C. Wondra Flour \u00c2\u00bd C. Granulated Sugar 4 large Eggs 1 large Egg Yolk 1 C. Milk 1 C. Heavy Cream 2 tsp. Vanilla Powdered Sugar, for dusting Preheat oven to 375.\u00c2\u00a0 Lightly butter a 13 x 9 baking dish.\u00c2\u00a0 Place cherries in bowl and add liqueur; let soak 15 minutes.\u00c2\u00a0 Drain cherries and spread into baking dish.\u00c2\u00a0 In small bowl, mix flour and sugar.\u00c2\u00a0 In…<\/p>\n