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Title: Cherry Clafouti
Categories: Desserts
Yield: 6 Servings

1 lb Fesh cherries (500 g)
2 tb Kirsch (25 ml)
1 tb Icing sugar (15 ml)
3 tb Flour (45 ml)
3 tb Sugar (45 ml)
3/4 c Milk (175 ml)
2 Eggs
1/2 Lemon; zest of
Extra icing sugar; for
-dusting

Stem the cherries and place in a bowl. Add the kirsch and icing
sugar, toss to mix and then leave to marinate for 2 hours.

Preheat the oven to 375°F (190°C).

Butter and sugar a 9" (23 cm) ceramic quiche or shallow gratin dish.
Sift the flour into bowl, add the sugar and whisk in the milk until
smooth. Whisk in the eggs and lemon zest.

Scatter the cherries in the prepared dish, add any liquid from the
bowl to the batter and then pour the batter over the cherries. Bake
the clafoutis for 35 to 45 minutes or until the centre is just firm.

Sprinkle with icing sugar and serve warm.

Recipe FROM: <https://web.archive.org/web/20220629152635/
http://recfoodcooking.org/sigs/Dave Smith/Cherry Clafouti.html>

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