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Cherry Clafouti

1 1/4 cups milk
1/3 cup granulated sugar
3 eggs
1 tablespoon vanilla extract
1/8 teaspoon salt
2/3 cup sifted flour
3 cups black cherries*, pitted
1/3 cup granulated sugar
Confectioners` sugar (for garnish)*Use fresh black, sweet cherries in season. Otherwise, use drained, canned, pitted bing cherries.Preheat oven to 350 degrees F. Butter a 2-quart ovenproof baking dish, 1 1/2 inches deep.Place milk, sugar, eggs, vanilla extract, salt and flour in blender. Cover and blend at high speed for 1 minute.Pour a 1/4 inch layer of batter into the prepared baking dish. Set over moderate heat for a minute or two until a film of batter has set in the bottom of the dish. Remove from heat. Spread the cherries over the batter and sprinkle on the sugar. Pour on the remaining batter and smooth the surface with the back of a spoon. Place in middle position of oven and bake for about 55 minutes to 1 hour. The Clafouti is done when it has puffed and browned and a needle or knife plunged into its center comes out clean.Sprinkle top with confectioners` sugar just before serving.Serves 6 to 8.

Raspberry Clafouti
Raspberry ClafoutiServes: 8 5 tablespoons softened butter1/3 cup granulated sugar1 eggPinch salt1 1/4 cups flour 1/4 cup plus 3 tablespoons granulated sugar 2 tablespoons cornstarch2 tablespoons finely ground skinless blanched almonds2 eggs2 egg yolks (Upload by user)

Blueberry Clafouti
Blueberry Clafouti4 eggs2 cups milk1/2 cup all purpose flour1 tablespoon ground cinnamon1 cup sifted confectioners` sugar, divided1/2 teaspoon salt2 cups fresh or frozen blueberries2 tablespoons butterPreheat oven to 375 degrees F. Liberally grease a la (Upload by user)

Plum Clafouti
Plum Clafouti2 eggs1 egg yolk1/4 cup granulated sugar1/2 cup half and half1 tablespoon brandy (optional)6 tablespoons all purpose flourDash of salt2 cups sliced, pitted Asian plums (6 plums)1/4 cup minced crystallized gingerPreheat oven to 350 degre (Upload by user)

Strawberry Clafouti
Strawberry Clafouti1/2 teaspoon butter3/4 cup all purpose flour4 tablespoons granulated sugar4 eggs1 1/4 cups milk (2 percent or fat free)1/4 cup cr?me de cassis (substitute Chambord or raspberry pur?e)2 tablespoons plain yogurt or sour cream4 tablespoons hone (Upload by user)

Pear Clafouti
Pear ClafoutiFrom the kitchen of Martin James � Copenhagen, Denmark4 large eggs1/2 cup granulated sugarPinch of salt1/3 cup all purpose flour1 cup milk1/4 cup (1/2 stick) butter, melted1 teaspoon vanilla extract1 teaspoon grated lemon peel3 large pe (Upload by user)