2 1/2 cups fresh cherries, pitted
2 tbsp kirsch or other cherry liqueur (optional)
1/2 cup sugar
1 cup whipping cream
1/2 cup milk
4 large eggs
1 tsp vanilla extract
1/4 tsp ground nutmeg
1/2 cup flour
1Toss the cherries with the kirsch, if using, and let macerate at room temperature for 30 minutes.
2Butter a 9-inch casserole or deep pie dish. Combine the sugar, cream, milk, eggs, vanilla, nutmeg and flour in a blender and blend until completely smooth.
3Pour cherries and their juices into the prepared pan. Pour the batter over the top and bake in a 350 degree oven for 30 minutes or until well browned and puffy. A knife inserted near the center will come out clean.
4Let cool slightly and enjoy!
Use whatever fruit you have on hand ~ cherries are classic but almost any fresh fruit will do. A favorite substitute can be pears, especially in the fall.