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Sprinkle with the cognac and dust with powdered sugar. Heat cherry balsamic to a simmer and reduce by half to create a syrup. Whip cream until medium peaks form, add vinegar and a pinch of sugar and whip to stiff peaks. Serve Clafoutis topped with whipped cream and drizzled with cherry balsamic reduction.
Butter a 1.5 qt baking dish and coat it in sugar. Whisk 1/4 cup sugar and eggs until very frothy, add flour and salt and stir briefly until smooth. Stir in milk and cherries, and pour into prepared dish. Bake in a 375 degree oven for 50 minutes, remove and let cool 5-10 minutes.
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