In the summer, you can make this with fresh cherries.
3 cups drained black or red cherries (preferably canned in water)
1/4 cup brandy or cognac
2/3 cup granulated sugar, divided
Butter for pan
2/3 cup all-purpose flour, sifted
1 cup milk
3 large eggs
1 tablespoon vanilla extract
1/8 teaspoon allspice
1 tablespoon lemon zest
1/8 teaspoon salt
Heat oven to 425 degrees F. Butter a 9-inch pie pan.
In nonreactive bowl, mix drained cherries, brandy and 1/3 cup of
the sugar. Let sit for 1 hour.
Place flour in medium bowl and make a well in the center. Drain
cherries, reserving the liquid. Pour liquid into a blender and add
remaining 1/3 cup sugar, plus the milk, eggs, vanilla extract, allspice,
lemon zest and salt. Blend well.
Pour liquid mixture into the well
in the flour and blend into a smooth batter.
Spread cherries evenly in prepared pan.
Pour batter over fruit.
Bake for 5 minutes, then reduce heat to 350
degrees F and bake 45 to 50 minutes more until clafouti is puffy
and golden. (A sharp knife inserted in the center should come out