Triple Cherry Clafouti

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.)

• Ready In: 1 hr 15 mins
• Serves: 6
• Yields: 1 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 1⁄3 cup 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. 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.