1. Preheat oven to 400°. 2. Combine cherries and liqueur in a small bowl; set aside to plump, 15-30 minutes. 3. Strain cherries, reserving liquid; set both aside. 4. Cook apples, brown sugar, 3 tablespoons butter, lemon juice, vanilla seeds, and reserved liqueur in a skillet over medium heat, until apples soften, 7-10 minutes. 5. Brush 9-inch deep dish pie plate with 1 tablespoon melted butter; heat in oven while blending batter. 6. Blend first 7 ingredients for batter until smooth and frothy; set aside. 7. Pour half the batter into heated pie plate. 8. Layer half the apples, (reserving apple juices) on top of batter followed by half the cherries. 9. Repeat layering with remaining apples and cherries. 10. Top with remaining batter and sprinkle with cinnamon and sugar; bake until golden and set in the center, 24-30 minutes. 11. Simmer reserved juices in a skillet until reduced by 1/3. 12. Serve warm clafouti drizzled with warm juices. ---------------------------------------------------------------------------
Nutrition
Ingredients
