Originally from the Limousin region, this country-French dessert is made by topping a layer of fresh fruit with batter. After baking it’s served hot, sometimes with cream

Preheat oven to 350

3 cups of pitted, ripe cherries

4 eggs (free-range, please)

1 cup organic whole milk

3/4 cup spelt or wheat flour

1 tsp of vanilla extract

1/4 tsp of almond extract

1/2 cup rappadura or succanet

1/2 tsp of fine sea salt

1 Tablespoon of melted butter

Butter a casserole or glass baking dish and arrange pitted cherries on bottom. Put all other ingredients in a blender and blend until smooth. Pour batter over cherries and bake for 1 hour.