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. Some styles have a cakelike topping while others are more like a pudding. Though cherries are traditional, any fruit such as plums, peaches or pears can be used.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.