Cranberry Cinnamon Clafoutis
Source: GOURMET Magazine, December 2007
Ingredients
- 1 cup dried cranberries
- 1 cup tawny Port
- 1/3 cup rye whiskey or brandy
- ½ teaspoon cinnamon
- 3 large eggs
- 1 cup whole milk
- ¾ stick unsalted butter, melted
- ½ cup sugar
- 1/3 cup all-purpose flour
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 1 teaspoon sugar mixed with
- 1/8 teaspoon cinnamon
Directions
- Preheat oven to 400 degrees with rack in upper third. Butter a 9-inch shallow baking dish.
- In a small heavy saucepan, briskly simmer cranberries, Port, whiskey, and cinnamon, uncovered, stirring occasionally, until almost syrupy, 12 to 15 minutes. Pour into buttered baking dish.
- In a blender, blend together eggs, milk, butter, sugar, flour vanilla, and salt. Pour over cranberries, then sprinkle with cinnamon sugar.
- Bake until slightly puffed and set in center, about 35 minutes. Cool briefly on a rack before serving. Serve with vanilla ice cream or whipped cream
Yields: 6 servings
