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1. Heat oven to 425 degrees F. Combine cherries, blackberries, 2 tablespoons of the granulated sugar and the kirsch in a large bowl. Transfer to a shallow 6-cup baking dish. Bake until fruit is hot and steamy, 8 to 10 minutes. Pour fruit through a large strainer over a bowl; reserve 2 tablespoons of the juice. Return fruit to baking dish. Reduce oven temperature to 350 degrees F.
2. Meanwhile, beat eggs in large mixer bowl on medium-high speed, until foamy, 2 minutes. Beat in remaining 1/2 cup granulated sugar, the creme fraiche, milk, flour and the reserved 2 tablespoons fruit juice until well blended. Pour batter over fruit. Bake until filling is set and top is golden brown, 35 to 40 minutes. Cool on wire rack until warm. Dust top with confectioners sugar. Makes 8 servings.