Typically, I get recipes from old cookbooks, this recipe actually showed up in my email a few weeks back. A email from our local milk man actually. Winnie and I decided to give it a try. My two eldest daughters spent the morning picking cherries from our trees before the birds got them all. We canned up a few quarts for later in the year and the rest we ate.
This recipe made a delicious, creamy almost custard like cake around the fruit that not only complemented the fresh fruit but also enhanced it.
Ingrediets:
2 C. Fresh pitted Cherries
1 C. Whole Milk
2 Duck Eggs or 3 Chicken Eggs
1/2 C. Sugar
1/2 C. All purpose Flour
Pinch of Salt
1 tsp. Vanilla Bean Paste
1 tsp. Almond Extract
Butter, room temp for greasing the pan
Start by greasing the sides and bottom of a baking dish (I used a 6x10in pan) generously with butter. Pit the cherries and place them in the buttered dish.
Mix together the milk, eggs, sugar, salt, paste and extract. Wisk well while you add in the flour to avoid lumps.
Pour the liquid mixture over the gently over the cherries.
Bake in a 350 degree oven for 35-40 minutes until the top is puffed up and golden and a toothpick in the center come out clean.
You may dust with powdered sugar if you can allow it to cool before eating, we didn’t want to wait that long as it just smelled to delicious.
I have since tried it with other fruits fresh from the garden, it also works well with a combination of raspberries and strawberries. I did alter the recipe slightly when I changed the fruit, I used lemon extract instead of almond.
Enjoy!
Timeless Kitchen 