3 cups of fresh cherries, pitted and cut in half
Place the pitted and cut cherries in a medium size pan with the
sugar and cook on medium heat for about 10 minutes until the sugar has
dissolved and the cherries have softened a little. Don't let them get
In food processor, with knife blade attached, pulse the hot cherries until the cherries are in small chunks. You can blend them smooth if you wish, but I prefer little chunks of cherry in my frozen yogurt. Place the cherry mixture in a medium size bowl and cool to room temperature.
If the yogurt is not really thick (Greek-style), then put
the yogurt in a fine-mesh sieve and drain out as much liquid as
possible; set aside.
When the cherries have cooled, add the yogurt, cognac and vanilla and mix until the yogurt is completely incorporated. Refrigerate the yogurt mixture for approximately 2 hours. Transfer the yogurt mixture to an ice cream maker and freeze according to the manufacturer’s instructions.
Take the frozen yogurt out of the freezer 15 minutes prior to serving.