Montmorency cherry clafouti

[crafty_packrat]

I used the recipe from my old copy of How to Cook Everything -- the one that's broken in the spine in two places, but has some recipes the new version doesn't -- and upped the sugar by a tablespoon.

The cherry pits are sitting in a glass jar under a mix of white vinegar and balsamic. This was a recommendation for making a cherry vinegar that I heard on A Splendid Table two weeks ago. We'll see if it works.