Cranberry Cinnamon Clafoutis |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Ingredients:
1 cup dried cranberries |
1 cup tawny port |
1/3 cup rye whiskey or brandy |
1/2 teaspoon cinnamon |
3 large eggs |
1 cup whole milk |
3/4 stick unsalted butter, melted |
1/2 cup sugar |
1/3 cup all-purpose flour |
1 teaspoon pure vanilla extract |
1/4 teaspoon salt |
1 teaspoon sugar mixed with |
1/8 teaspoon cinnamon |
Directions:
1. Preheat oven to 400°F with rack in upper third. Butter a 9-inch shallow baking dish.
2. Briskly simmer cranberries, Port, whiskey, and cinnamon in a small heavy saucepan, uncovered, stirring occasionally, until almost syrupy, 12 to 15 minutes. Pour into baking dish.
3. Blend together eggs, milk, butter, sugar, flour, vanilla, and salt in a blender and pour over cranberries, then sprinkle with cinnamon sugar. Bake until slightly puffed and set in center, about 35 minutes. Cool clafoutis briefly on a rack.
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