Sweet Cherry Clafouti
Cherry Clafouti originates in the Limousin region of central France. The name comes from a word, clafir, which in the local dialect means, "to fill." Since cherries are such an important fruit across most of France, it was inevitable that it has become a part of the national repertoire. The dish is something of a cross between a custard and a cake, and is traditionally filled with unpitted cherries. The pits contribute to the flavor and color and, simply because they are there, you must eat the dessert slowly, savoring each cherry-filled bite.
Recipe adapted from "Provencal Light" by Martha Rose Shulman
Toss the unpitted cherries with the kirsch or brandy and 2 Tbsp of the sugar in a bowl. Let them sit for 30 minutes.
Preheat the oven to 400 degrees. Butter a 10-½ inch ceramic tart pan or shallow baking dish.
Drain the liquid from the cherries and beat it together with the eggs, vanilla extract and the remaining sugar. Slowly beat in the flour a little at a time. Add the yogurt and salt and mix together well.
Arrange the cherries evenly in the baking dish. Pour the batter over the top. Bake for 25 minutes or until the top is golden brown and set. Cool on rack.
Serve warm or at room temperature with extra yogurt on top if desired.