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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 18 Ounces of pitted fresh cherries or one 16 ounce package of frozen, unsweetened pitted dark sweet cherries, thawed and drained 1 tablespoon plus ½ cup sugar 1 teaspoon cornstarch 1/3 cup all purpose flour ½ cup slivered almonds 4 large eggs Pinch of salt 1 cup whole milk ¼ cup (1/2 stick) unsalted butter, melted 1 teaspoon grated lemon peel 1 teaspoon vanilla extract ½ teaspoon almond extract Powdered sugar Instructions: Preheat oven to 325 degrees F. Generously butter shallow 1 ½-quart glass or ceramic baking dish. Combine cherries, 1 tablespoon sugar and cornstarch in medium bowl; toss to coat. Arrange cherries in bottom of prepared dish. Blend flour and almonds in processor until nuts are finely chopped. Whisk eggs, salt and remaining ½ cup sugar in large bowl to blend. Whisk in flour mixture. Add milk, butter, lemon peel, and vanilla and almond extracts; whisk until smooth. Pour custard over cherries Bake clafoutis until set in center and golden on top, about 55 minutes. Cool slightly. Sprinkle powdered sugar over and serve warm. |
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