George's Cherry Clafoutis

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George's Cherry Clafoutis

2 can black cherries
2 eggs
1 cup sugar
½ cup milk
1 teaspoon vanilla
1 cup flour

Whisk eggs, vanilla, and sugar to foamy, add milk, then flour. Drain cherries and place flat in pie dish, reserving the juice. Top cherries with mixture and cook 30 minutes at 400 degrees. Let rest for 30 minutes after removing from oven. With cherry juice in a sauce pan, add ½ cup sugar and reduce to ¼ original volume. Refrigerate until you use it. Serve a slice of clafoutis on a bed of cherry yogurt, drizzle with juice reduction, and sprinkle with a little powdered sugar.