Triple Cherry Clafouti

Ingredients

• 1/4 cup unsalted butter
• 2 tablespoons granulated sugar
• 1/3 cup dried sour cherries (pitted)
• 3 cups sweet cherries, stemmed and pitted (fresh or frozen)
• 1/4 cup kirschwasser (kirsch)
• 3 large eggs
• 1/3 cup whole wheat pastry flour or all-purpose flour
• 6 tablespoons granulated sugar
• 1/2 cup milk (regular, lowfat, or nonfat)
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 tablespoon confectioners' sugar

Directions

1. 1

   Preheat oven to 350 degrees. Butter a 9" glass pie plate.

2. 2

   Heat a large skillet over medium-high heat, and melt unsalted butter. Carefully mix in granulated sugar (2 tablespoons), dried sour cherries, and fresh or frozen sweet cherries; then cook, stirring as necessary, until hot and bubbling (about 2 minutes for fresh cherries--longer for the frozen variety). Stir in kirschwasser, remove from heat, and cover; leave covered for 10 minutes.

3. 3

   In a medium mixing bowl, whisk together eggs and whole wheat pastry flour until well combined; then add granulated sugar (6 tablespoons), milk, vanilla extract, and salt, and whisk to create a smooth batter.

4. 4

   Using a pierced spoon, move cherries from skillet to buttered glass pie plate--saving cherry liquid.

5. 5

   Add cherry liquid to batter, and whisk to combine; then pour over cherries in glass pie plate (it will be very full).

6. 6

   Bake clafouti for 45 minutes, or until risen and browned.

7. 7

   Transfer baked claufouti to a wire rack to cool a bit before serving.

8. 8

   Serve warm with a fine sprinkle of confectioner's sugar.