Brandied Cherry Clafouti
In nonreactive bowl, mix drained cherries, brandy and ⅓ cup of the sugar.
Let sit for 1 hour.
Preheat oven to 425 degrees F.
Butter a 9-inch pie pan.
Drain cherries, reserving the liquid.
Pour liquid into a blender and add remaining ⅓ cup sugar, plus the milk, eggs, vanilla, allspice, lemon zest and salt.
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℉ (180℃). and bake 45 to 50 minutes more until claf outi is puffy and golden.
Let cool. Dust with confectioners' sugar and serve warm.