Instructions: Gently warm milk and cream in a saucepan over low heat or in the microwave.

Beat eggs with an electric mixer with the whip attachment until light. Add sugar slowly and beat until light colored. Add Grand Marnier. Then add warm melted butter, flour, baking powder and salt. Pour into a storage container and refrigerate, covered, six hours to overnight. The batter can stay in the refrigerator for up to three days. It will thicken.

Preheat the oven to 375 degrees. Butter eight shallow fluted porcelain tart dishes (4 1/2 inch dishes, made by Apilco, are available at Williams-Sonoma) and place on a baking sheet. (Alternately, make in a fluted clafouti baking dish or 10 inch pie pan.) Divide whole cherries evenly among the eight tart dishes. Pour 1/2 cup batter over fruit. Bake 25 to 30 minutes, or until puffed, brown, and a knife inserted into center comes out clean. Remove from oven and let stand 10 minutes before serving. Serve warm with a small scoop of vanilla ice cream on top.

Note: You also can make this recipe with sliced apricots, plums or pears.

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