I noticed beautiful cherries while grocery shopping this week and knew exactly which recipe I wanted to try. This is a very simple, straightforward recipe from Around My French Table by Dorie Greenspan. A cross between an eggy custard and a pudding, this dish has a distinct texture. Ms. Greenspan recommended NOT pitting cherries to allow for more flavor to the dish. I didn't want any broken teeth or fillings, so the pits came out!
I believe I should have let this one cook a few minutes longer. Next time, I will!