How to make it

  • Preheat oven to 375.
  • When you pit the cherries, make sure to keep them whole. Place them in a bowl and set them aside.
  • Combine sugar and egg yolks, and when well blended beat in the other egg.
  • Gradually add the butter and continue to beat.
  • Add the flour and the milk, alternating in thirds, and continue stirring until the batter is very smooth.
  • Add the kirsch and mix thoroughly.
  • Grease an 8 or 9 inch baking dish generously with butter and lay the cherries in the bottom.
  • Pour the batter over the fruit and bake for 35-40 minutes on the lowest rack of the oven.
  • Serve warm.

Reviews & Comments 3

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  • vino4dino 6 years ago
    This sounds cherry good. Hope to make it soon.
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  • dancegypsy67 7 years ago
    I love cherry season in Wisconsin and look forward to making this!
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  • dksbook 7 years ago
    This is a truly authentic recipe. I have had this in France with unpitted cherries in it; nobody bats an eye, because the cherries look so much better. But I, typical American, want my cherries, olives, etc pre-pitted. The cherry eau de vie is really important in this recipe, IMHO. I also like it with apples and Calvados.

    Thanks for posting such a fantastic recipe.
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