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Cherry Clafouti

I first learned to make clafouti while I was a student at the Culinary Institute of America. It is one of the last recipes I remember learning. I love this dessert because it celebrates the berries. The sweet egg batter just acts to hold the berries together. Make this for dessert one night when you need something a little extra, but don't want to spend too much time in the kitchen. . . . (to read the remainder of this article, please log in below.)
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