Triple Cherry Clafouti

So Cal Gal's Note:

An elegant clafouti with incredible flavor--perfect for a special occasion! (Slightly adapted from a recipe in The Pacific Northwest/ Williams Sonoma New American Cooking.)

• Total Time: 1 hrs 15 mins
• Prep Time: 30 mins
• Cook Time: 45 mins

Ingredients:

Serves: 6

Yield: 1.0 clafouti

• ¼ cup unsalted butter
• 2 tablespoons granulated sugar
• 1⁄3; cup dried sour cherries (pitted)
• 3 cups sweet cherries , stemmed and pitted (fresh or frozen)
• ¼ cup kirschwasser (kirsch)
• 3 large eggs
• 1⁄3; cup whole wheat pastry flour or 1⁄3; cup all-purpose flour
• 6 tablespoons granulated sugar
• ½ cup milk (regular, lowfat, or nonfat)
• 1 teaspoon vanilla extract
• 1⁄8; teaspoon salt
• 1 tablespoon confectioners' sugar

Directions:

1. Preheat oven to 350 degrees. Butter a 9" glass pie plate.
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. 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. Using a pierced spoon, move cherries from skillet to buttered glass pie plate--saving cherry liquid.
5. Add cherry liquid to batter, and whisk to combine; then pour over cherries in glass pie plate (it will be very full).
6. Bake clafouti for 45 minutes, or until risen and browned.
7. Transfer baked claufouti to a wire rack to cool a bit before serving.
8. Serve warm with a fine sprinkle of confectioner's sugar.