Pit the cherries if you like, in a bolw, mix them with the Kirsh, brandy or lemon juice and confectioner’s sugar and set aside for 1 – 2 hours.
Preheat the oven to 375 degree Fahrenheit. Generously butter an 11-inch oval gratin dish or other shallow ovenproof dish
Sift the flour into a bowl; add the sugar and slowly whisk in the milk until smoothly blended. Add the eggs, lemon zest, nutmeg and vanilla extract and whisk until well combined and smooth.
Scatter the cherries evenly in the baking dish. Pour over the batter and bake for 45 minutes, or until set and puffed around the edges. A knife inserted in the center should come out clean. Serve warm or at room temperature.
Dust with confectioner sugar if preferred. Remove seeds from cherries if preferred or bake whole. Updated from French Cookbook, written by Carole Clements & Elizabeth Wolf-Cohen
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Keyword cherries desserts, fruit desserts, wine and fruit dessert