Written by: Chef Karen Toughy
8/29/2010 2:13 PM 

1/2 cup(s) cherry, dried
1/2 cup(s) liqueur, apple liqueur
4 large apples, tart, peeled, cored and sliced (1 1/4lb)
1/3 cup(s) brown sugar
3 tablespoon(s) Unsalated Butter
1 tablespoon(s) lemon juice
1/2 teaspoon(s) vanilla, or vanilla bean, seeds scraped
5 tablespoon(s) Unsalated Butter, melted, 1 Tbs for coating dish
3 large eggs
1 cup(s) half and half
2/3 cup(s) flour
1/2 cup(s) sugar
1 teaspoon(s) vanilla extract
1/2 teaspoon(s) salt

Directions:
1) Preheat oven to 400 degrees.
2) Combine cherries & liqueur in a small bowl for 25 minutes.
3) Strain cherries, reserving liquid; set both aside.
4) Cook apples through vanilla seeds and reserved liquid for 8 minutes.
5) Blend all batter ingredients together until frothy and set aside.
6) Pour 1/2 the batter into a heated pie pan. Layer 1/2 the apples (reserving apple juice.)
7) Put in 1/2 the cherries.
8) Repeat the layering and top with the cherries.
9) Bake until golden, 25 to 30 minutes.
10) Simmer reserved juices in a skillet and coat the top of the clafouti.

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Tags: Tart Apples , Dried Cherries , Pie , Dessert , Brown Sugar , Vanilla

Categories: Recipes

Location: Blogs Chef Karen Toughy

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