Recipe - Cherry Clafoutis

1 pound Tart cherries,; pitted
1/3 cup Plus One fourth cup sugar
2 lg Eggs 2 tablespoons all
purpose white flour
1 One half teaspoon Pure vanilla extract
1/3 cup Evaporated skim milk
Confectioners' sugar for
dusting

Place rack in upper third of oven; preheat to 375. Lightly oil a 9inch
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
One fourth 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 MCRecipe Digest V1 #302

Date: Thu, 14 Nov 1996 21:44:53 0500

From: Meg Antczak meginny@frontiernet.net