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1
In a bowl, toss the cherries with 3 tablespoons of the granulated sugar and the lemon zest.
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2
Spread the cherries out on a baking sheet and freeze for 1 1/2 hours.
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3
Meanwhile, in another bowl, whisk the 1/2 cup flour and salt.
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4
Whisk in the eggs.
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5
In a small saucepan, heat 1/2 cup of the milk with 3 tablespoons of the butter until the butter melts.
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6
Whisk the warm milk into the flour mixture just until smooth.
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7
Whisk in the remaining 1 1/2 cups of milk.
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8
Add the Cognac and vanilla, cover and let rest at room temperature for at least 1 hour.
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9
Preheat the oven to 425.
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10
Butter a 9 1/2-inch deep-dish pie plate and dust with flour.
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11
Spread the cherries in a single layer in the pie plate, adding any sugar from the baking sheet to the cherries.
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12
Whisk the batter again and pour it over the cherries.
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13
Bake the clafoutis just above the center of the oven for 20 minutes, or until the top is just set and golden.
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14
Top with the remaining 1 tablespoon of granulated sugar and 1 tablespoon of butter.
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15
Bake for 10 to 15 minutes longer, or until a knife inserted in the center comes out clean.
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16
Transfer to a rack to cool.
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17
Dust with confectioners' sugar, cut into wedges and serve.
