BCL - Brandied Cherry Clafouti The Best Recipes

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Brandied Cherry Clafouti

"A warm French custard with brandied cherries. Almost any fruit can be used on this recipe."

Ingredients :

• 2 cups canned tart cherries, drained
• 1/4 cup brandy
• 2/three cup white sugar, divided
• cooking spray (including Pam®)
• 1 cup milk
• 2/3 cup sifted all-motive flour
• 3 huge eggs
• 1 tablespoon vanilla extract
• 1 tablespoon lemon zest
• 1/four teaspoon salt
• 1/8 teaspoon allspice
• 1 teaspoon confectioners' sugar, or as wished

Instructions :

Prep : 15M	Cook : 8M	Ready in : 2H5M

• Mix cherries, brandy, and 1/3 cup white sugar in a bowl; allow soak for 1 hour.
• Preheat the oven to 450 ranges F (230 stages C). Spray a 9-inch pie pan with cooking spray.
• Remove cherries from brandy aggregate using a slotted spoon and switch to the organized pie pan. Pour brandy aggregate right into a blender; upload ultimate 1/three cup sugar, milk, flour, eggs, vanilla extract, lemon zest, salt, and allspice to the blender. Pulse combination till batter is clean; pour over cherries.
• Bake within the preheated oven for five mins. Reduce heat to 350 levels F (175 stages C) and keep baking till golden and puffy, forty five to 50 mins. Cool slightly and dirt with confectioners' sugar to serve.

Notes :

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