UNEXPECTED JULY SURPRISE ('CHERRY BRANDY' RUDBECKIA) ~ CHERRY CLAFOUTIS 'LIMOUSIN'

"One of the most delightful things about a garden is the anticipation it provides."

~ W.E. Johns, The Passing Show

RUDBECKIA ' CHERRY BRANDY'

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CHERRY CLAFOUTIS 'LIMOUSIN'

~ Clafoutis or clafouti (pronounced kla-foo-TEE) is a French country cherry flan from the Limousin region of France. Best made during cherry season but with good quality canned cherries available, this dessert or brunch recipe can be enjoyed year-round.

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1 - 1 1/2 lbs. pitted cherries, (drained if using canned)

3 organic eggs

1/2 cup sugar

1/2 cup melted unsalted butter

1 cup flour

1 cup milk

1/2 tsp. vanilla

2 tsp. Kirsch (cherry brandy)

2 Tbsp. powdered sugar

• Preheat oven to 400-degrees.
• Beat sugar and eggs together until light in color. Gradually whisk in butter until incorporated. Add flour all at once and whisk until batter is homogeneous. Slowly pour in milk, a bit at a time. Add vanilla & Kirsch, mixing well.
• Place pitted cherries in buttered 9-10 inch glass or earthenware baking dish. Pour batter over fruit. Bake approximately 30-40 minutes until slightly browned and almost completely set in the middle. Allow to rest 15 minutes before serving. Dust with powdered sugar before serving. ( 6-8 servings)
• Leftovers (probably not) are excellent for brunch.