Thursday, 22 December 2022
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| Brandied Cherry Clafouti |
"A heat French custard with brandied cherries. Almost any fruit may be used in this recipe."
Ingredients :
- 2 cups canned tart cherries, drained
- 1/4 cup brandy
- 2/three cup white sugar, divided
- cooking spray (inclusive of Pam®)
- 1 cup milk
- 2/three cup sifted all-purpose flour
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 tablespoon lemon zest
- 1/4 teaspoon salt
- 1/8 teaspoon allspice
- 1 teaspoon confectioners' sugar, or as wanted
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 2H5M |
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- Mix cherries, brandy, and 1/three cup white sugar in a bowl; allow soak for 1 hour.
- Preheat the oven to 450 levels F (230 ranges C). Spray a 9-inch pie pan with cooking spray.
- Remove cherries from brandy mixture using a slotted spoon and switch to the prepared pie pan. Pour brandy aggregate into a blender; upload remaining 1/3 cup sugar, milk, flour, eggs, vanilla extract, lemon zest, salt, and allspice to the blender. Pulse combination till batter is smooth; pour over cherries.
- Bake inside the preheated oven for 5 minutes. Reduce heat to 350 ranges F (175 tiers C) and keep baking until golden and puffy, 45 to 50 mins. Cool barely and dust with confectioners' sugar to serve.
Notes :
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