In nonreactive bowl, mix drained cherries, brandy and 1/3
cup of the sugar. Let sit for 1 hour.
Preheat oven to 425 degrees. Butter a 9-inch pie pan.
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, 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 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.
Per serving: 216 calories, 5 gm protein, 38 gm
carbohydrates, 3 gm fat, 84 mg cholesterol, 1 gm saturated
fat, 80 mg sodium
From The Washington Post, from a cooking forum post.