• 10/20 Nat'l B.F.D. - 01

    From Dave Drum@1:261/38 to All on Fri Oct 20 08:52:48 2023
    October 20 - National Brandied Fruit Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Brandied Cherry Clafouti
    Categories: Desserts, Fruits, Citrus, Booze, Pastry
    Yield: 8 Servings

    3 c Drained black or red
    - cherries; preferably water
    - canned
    1/4 c Brandy or cognac
    2/3 c Sugar
    Butter for pan
    2/3 c A-P flour; sifted
    1 c Milk
    3 lg Eggs
    1 tb Vanilla extract
    1/8 ts Allspice
    1 tb Lemon zest
    1/8 ts Salt
    Confectioners' sugar

    In nonreactive bowl, mix drained cherries, brandy and
    1/3 cup of the sugar. Let sit for 1 hour.

    Set oven @ 425+|F/220+|C. Butter a 9" pie pan.

    Place flour in medium bowl and make a well in the

    Drain cherries, reserving the liquid. Pour liquid into
    a blender and add remaining 1/3 cup sugar, plus the
    milk, eggs, vanilla, allspice, lemon zest and salt.
    Blend well.

    Pour liquid mixture into the well in the flour and
    blend into a smooth batter. Spread cherries evenly in
    prepared pan. Pour batter over fruit. Bake in the
    preheated oven for 5 minutes, then reduce heat to
    and bake 45 to 50 minutes more until clafouti is
    350+|F/175+|C puffy and golden.

    (A sharp knife inserted in the center should come
    out clean.) Let cool.

    Dust with confectioners' sugar and serve warm.

    NOTES: An adaptation of a recipe from New York chef
    and cooking teacher Katherine Alford, this is elegant,
    impressive and easy to make. In the summer you can
    make this with fresh cherries, but it works just as
    well now with canned.

    FROM: The Washington Post

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives


    ... "I have made good judgements in the future." Dan Quayle

    --- BBBS/Li6 v4.10 Toy-6
    * Origin: Prism bbs (1:261/38)