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Cherry Clafouti Recipe

Chef Bruce Wood's Cherry Clafouti Recipe

One pound cherries, pitted and tossed with 2 tablespoons cane sugar and 2 tbsp. Phrog (or any good) vodka
6 stale biscotti, crushed -or-any good quality cookie can be substituted
½ cup all purpose white flour
pinch salt
2 large eggs
2 tablespoons cane sugar
¾ cup homogenized milk
1 teaspoon pure vanilla extract

    Pre-heat the oven to 425 degrees Fahrenheit.
    Lightly butter a nine inch oven proof baking dish. (in an ideal world we all have cupboards full of colourful Le Creuset dishes, much more romantic)
    Place the eggs, flour, salt, milk, vanilla and sugar in a container, using a hand blender blend the mixture until smooth. You can also use a regular blender or food processor.
    Line the bottom of the baking dish with the biscotti crumbs and place the cherries on top of the cookies.
    Pour the batter over the cherries and place the dish on a baking tray. Place the clafouti in the oven.
    Bake for 20 minutes or until the clafouti is puffy and nicely browned. The edges should just be pulling away from the dish.
    Remove from the oven and let rest 5 minutes. Serve with lightly whipped crème and a glass of local Blackberry port.

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