Cherry Amaretto Clafoutis

Cherry Amaretto Clafoutis

Clafoutis - Originally from the Limousin region, this country - French dessert is made by topping a layer of fresh fruit with batter. After baking it's served hot, sometimes with cream. Some clafoutis have a cake like topping while others are more like a pudding. Though cherries are traditional, any fruit such as plums, peaches or pears can be used.

Ingredients

3 Tbsp. butter
1/4 cup sugar
1 cup sugar
3 eggs
1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 Tbsp. amaretto
3/4 cup milk
2 cups fresh/frozen cherries, if frozen, do not thaw

Directions

Heat oven to 375. Wrap foil around bottom and sides of 9" springform pan. Place butter in pan and place in oven til butter is melted, remove and tilt to coat sides with butter.

Then add sugar and tilt to coat butter.

Mix together sugar and eggs til light and fluffy, then add flour through salt.

Stir in amaretto/milk til smooth.

Place cherries in pan, pour batter over-do not stir.

Bake 40-50 minutes until custard is set in the middle.

Clafoutis - Originally from the Limousin region, this country - French dessert is made by topping a layer of fresh fruit with batter. After baking it's served hot, sometimes with cream. Some clafoutis have a cake like topping while others are more like a pudding. Though cherries are traditional, any fruit such as plums, peaches or pears can be used.