Maraschino-Spiked Cherry Clafoutis

Clafoutis is as easy to make as it is fun to say. Klah-foo-tee! And I had a gob of fresh cherries, so I put Dylan to work - with his cherry pitter - and whipped up some for dessert. Just a note: this is not marashcino cherry clafoutis. It's cherry clafoutis spiked with maraschino liqueur.

2 C cherries, pitted
4 eggs
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.

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