- 2 pounds fresh cherries, rinsed, stemmed, and pitted
- 1 tablespoon kirsch (cherry eau-de-vie)
- 2 tablespoons sugar
- 1 cup finely ground almonds
- 8 tablespoons unsalted butter, softened
- 2 large eggs
- 2 tablespoons heavy cream
- 1 cup confectioners’ sugar
- Several drops of kirsch (cherry eau-de-vie, optional)
- Several drops of almond extract
- Confectioners’ sugar, for dusting the gratin
- A 10½-inch round porcelain baking dish
- Heavy-duty mixer
- Preheat the oven to 375 degrees F.
- Butter the baking dish. Set it aside.
- In a large, heavy skillet, combine the cherries, kirsch, and sugar. Cook over low heat, stirring regularly, for 5 minutes. Transfer the cherries to the prepared baking dish and set aside.
- Prepare the almond cream: In the bowl of a heavy-duty mixer fitted with the whisk, combine the almonds and butter. Whisk, blending until smooth. Add the eggs, cream, and confectioners’ sugar and whisk until thick, smooth, and well-blended. Add the kirsch, if using, and the almond extract, mixing to blend. Pour the cream over the cherries in the baking dish.
- Place the baking dish in the center of the oven and bake until the gratin is firm and a deep golden brown, 20 to 25 minutes. Remove to a wire rack to cool.
- Dust the gratin lightly with confectioners’ sugar and serve in wedges, warm or at room temperature. This dessert is best served just a few hours after it is prepared.