Cherry Clafoutis

Pit the cherries and toss them in a bowl with brandy and vanilla. Let sit while making the custard.

Using a blender or an immersion blender, lightly blend eggs, sugar, flour, salt, half and half, and Greek yogurt just enough to make the batter smooth. Let the batter rest for 30 minutes, allowing the gluten to relax and preventing a rubbery texture.

Preheat the oven to 375F degrees.

Melt butter and put it into the baking pan, swirling around making sure it coats the sides.

Pour batter into the pan. Drop the cherries into the batter (adding them after keeps the batter from turning pinkish gray) drizzle any remaining juice over the top.

Bake in the oven for 20-25 minutes. Just until it is not jiggly, the center can be a little soft.

Let cool 10 minutes before cutting.

Serve warm or at room temperature. Scatter almond slices and a sprinkle of powdered sugar if you like!