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January 20, 2019
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Cherry Clafouti

2 tablespoons confectioners' sugar, plus extra for dusting
3 cups sweet cherries, pitted
3/4 cup self-rising flour
1/2 cup ground almonds
2 tablespoons sugar
4 tablespoons butter, melted
2/3 cup milk
2 eggs

Preheat the oven to 375 degrees.

Grease a 9-inch shallow baking dish thoroughly and dust the bottom of it with the measured confectioners' sugar. Arrange the cherries on top.

Mix together the flour, ground almonds and sugar in a bowl. Pour the melted butter into a pitcher and whisk in the milk and eggs.

Make a well in the center of the flour mixture and add the butter mixture. Stir it well, gradually incorporating the flour, to make a smooth batter.

Pour the batter over the cherries and bake for 25 minutes. Run a knife around the rim of the dessert and invert it onto a flat serving platter. The top of the clafouti (formerly the bottom of the dessert) should be creamy and studded with cherries while the rest of the mixture should have set to a sponge.

Dust the top with confectioner's sugar and serve.

Tip: If you do not have self-rising flour, use all-purpose flour plus 1 teaspoon baking powder. Serves 4.

"The Farmers' Market Guide to Fruit: Selecting, Preparing & Cooking" by Jenni Fleetwood.

Thursday, July 26, 2001

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