by Kathy Lindenbaum
serves 8 to 12
2 to 3 cups pitted sweet cherries or other whole berries
4 whole eggs
1 1/2 cups half and half
1/3 cup sugar
1/3 cup all-purpose flour
1 tablespoon vanilla
1 scant tablespoon fresh lemon juice
whipped cream and powdered sugar for garnish
Preheat oven to 350 degrees.
Butter an 8 by 12-inch glass or ceramic baking dish, or a large quiche baking dish, depending on shape you want dessert to take - wedge for quiche pan, squares/rectangles for oblong pan.
Wash cherries or berries and dry thoroughly. Put them in the bottom of the buttered baking dish in just one layer, packed close together.
Put the half and half in a blender, turn it on to "mix" and add the eggs, one at a time, until well-blended. Then add all other ingredients with the blender running. Blend until smooth, scraping down the sides to be sure all of the flour and sugar are evenly distributed and dissolved. Let the batter sit for a few minutes. Then pour it evenly over the fruit in the baking dish.
Bake for 50 to 60 minutes in the center of the oven, until the top is golden brown. Cool and let sit for at least half an hour before serving. Cut into desired servings and garnish plates with sprinkled powdered sugar over all, and a dollop of whipped cream (or crème fraîche) on the side.
While this recipe is made with cherries, blueberries work equally well, as do other FIRM, whole berries. Make sure they are very dry, with no excess water. The finished dish should have the consistency of light custard with a firm top. Delicious, fool-proof and extremely easy to make!
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