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 in the preheated oven 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 clean.) Let cool.
Dust with confectioners' sugar and serve warm.