Saturday, July 21, 2012
Maraschino-Spiked Cherry Clafoutis
2 C cherries, pitted
1 C organic granulated sugar
3/4 C white whole wheat flour
1 C milk
2 T maraschino liqueur
2 t anise seeds
powdered sugar for dusting
Preheat the oven to 350F. Butter your baking dish(es). The amounts above gave me one 9" clafoutis and one 8" clafoutis. Spoon the cherries into the bottom of the dish(es).
Whisk the eggs, sugar, and flour together until smooth.
Add the milk, maraschino liqueur, and anise seeds. Whisk until smooth. Pour over the cherries.
Bake for 45-50 minutes or until lightly browned and a toothpick inserted into the center comes out clean. When you pull it put of the oven it will jiggle a bit. That's normal. Place on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling. When cool dust the clafoutis with powdered sugar. Serve at room temperature.