Makes 4 servings
3/4 lb. fresh cherries, pitted
4 whole eggs
1/3 cup sugar
1/2 cup milk
1/2 cup heavy cream
1 tablespoon canola oil
Preheat the oven to 350° degrees.
In a large bowl, mix the eggs, sugar, milk, and cream with a whip until well blended.
Grease a 8” x 8” pan or 9” pie pan with canola oil, sprinkle uniformly 2 tablespoons of sugar into the pan, arrange the pitted cherries on the bottom of the pan and pour the batter over the top of them.
Bake in the middle of the oven for 20 minutes. Place under the broiler for one minute with a sprinkle of sugar if the top is not brown enough. Serve at room temperature with a scoop of French Vanilla ice cream and a sprig of fresh mint.
Note: Other fruits could be substituted, such as raspberries, blueberries, strawberries, plums, etc.
Wine Suggestion: A Rosé from Provençe
© JACQUES & COMPANY 2011