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Ingredients

2 cups canned tart cherries, drained ¼ cup brandy ⅔ cup white sugar, divided cooking spray (such as Pam®) 1 cup milk ⅔ cup sifted all-purpose flour 3 large eggs 1 tablespoon vanilla extract 1 tablespoon lemon zest ¼ teaspoon salt ⅛ teaspoon allspice 1 teaspoon confectioners' sugar, or as needed

Nutrition Info

195.2 calories carbohydrate: 32.4 g cholesterol: 72.2 mg fat: 2.7 g fiber: 1.1 g protein: 4.9 g saturatedFat: 1 g servingSize: - sodium: 116.2 mg sugar: 23.4 g transFat: : - unsaturatedFat: : -

Mix cherries, brandy, and 1/3 cup white sugar in a bowl, let soak for 1 hour.
Preheat the oven to 450 degrees F (230 degrees C). Spray a 9-inch pie pan with cooking spray.
Remove cherries from brandy mixture using a slotted spoon and transfer to the prepared pie pan. Pour brandy mixture into a blender, add remaining 1/3 cup sugar, milk, flour, eggs, vanilla extract, lemon zest, salt, and allspice to the blender. Pulse mixture until batter is smooth, pour over cherries.
Bake in the preheated oven for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until golden and puffy, 45 to 50 minutes. Cool slightly and dust with confectioners' sugar to serve.

8 servings

A warm French custard with brandied cherries. Almost any fruit can be used in this recipe.