CRANBERRY CINNAMON CLAFOUTIS

Cranberry Cinnamon Clafoutis image

Provided by Maggie Ruggiero

Yield Makes 6 servings

Number Of Ingredients 13

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

Steps:

Preheat oven to 400°F with rack in upper third. Butter a 9-inch shallow baking dish.
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.
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.