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1
Preheat oven to 400u00b0.
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2
Place cranberries in a small bowl; cover with boiling water. Let stand 10 minutes; drain.
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3
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/3 cup sugar, and 1/8 teaspoon salt.
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4
Whisk together milk, cream, liqueur, almond extract, 2 eggs, and 1 yolk.
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5
Gradually sift flour mixture into milk mixture, whisking until smooth. Fold in egg white. Set aside.
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6
Heat a 10-inch ovenproof skillet over medium-high heat. Add butter; swirl until butter melts. Add cherries and cranberries; saute 3 minutes.
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7
Remove skillet from heat. Pour batter evenly over fruit mixture.
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8
Bake at 400u00b0 for 14 minutes or until lightly browned and a toothpick inserted in center comes out mostly clean. Let stand 10 minutes before serving.
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9
Combine ricotta, 1 tablespoon sugar, cinnamon, and 1/8 teaspoon salt.
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10
Grate 1/2 teaspoon rind from tangerines; stir into ricotta mixture.
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11
Cut tangerines into sections; discard membranes. Top warm clafoutis with ricotta mixture and tangerine sections.
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12
VARIATION
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13
Cranberry-Pear Clafoutis: Use 1 cup chopped peeled ripe Anjou pear in place of cherries. Omit almond extract. Skip the ricotta; garnish with 1 tablespoon powdered sugar, 1 ounce crumbled blue cheese, and 1/4 cup chopped toasted walnuts. SERVES 8 (serving size: 1 clafoutis piece, 1 1/2 teaspoons blue cheese, and 1 1/2 teaspoons walnuts) CALORIES 232; FAT 1g (sat 1g, mono 9g, poly 4g); PROTEIN 6g; CARB 28g; FIBER 2g; CHOL 92mg; IRON 1mg; SODIUM 138mg; CALC 80mg
