La Becasse's Cherry Clafoutis
- 1-1/2 pounds Michigan fresh sweet cherries, rinsed, pitted and halved
- 1 tablespoon Amaretto liqueur (Kirsch or brandy can be substituted)
- 6 eggs
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup milk
- 1/4 cup confectioners' sugar
- Tart Cherry Sauce, recipe follows
Sprinkle cherries with liqueur; set aside. Combine eggs, flour, salt and cinnamon; mix until batter is smooth. Gradually beat in milk. Turn cherries into a buttered 10-inch baking dish. Pour batter over cherries.
Bake in a preheated 400-degree oven 35 minutes, or until set. Let cool slightly; dust with confectioners' sugar. Serve warm with Tart Cherry Sauce.
Makes 8 servings.
Note: If fresh sweet cherries are not available, use 1-1/2 pounds frozen sweet cherries, thawed and drained.
Tart Cherry Sauce: Combine 1/2 cup granulated sugar, 2 tablespoons cornstarch and a dash of salt in a saucepan. Stir in 1 pound fresh tart cherries which have been rinsed and pitted. (Or use 1 pound frozen unsweetened tart cherries, thawed and drained.) Cook over medium heat, stirring constantly, until sauce boils and thickens. When sauce is clear and thick, remove from heat and stir in 2 tablespoons butter and 1/2 cup Amaretto liqueur. Serve with Cherry Clafoutis or over ice cream.
Thanks to the Cherry Marketing Institute for this recipe.