Riesling Beerenauslese, 2006
Slightly chilled, a Riesling is perfect for this dessert and harmonizes excellently with ripe cherries.
Preheat oven to 175°C/350°F and grease baking tins with some butter.
In a large bowl, combine eggs, buttermilk, sugar, and a pinch of salt. Add zest of half a lemon and seeds of the vanilla bean. Mix everything well until a smooth batter forms.
Add flour and whisk until smooth.
Drain cherries and place into baking tins.
Pour batter into tins until cherries are slightly covered and bake for approx. 15 - 20 min. in preheated oven at 175°C/350°F until golden. Serve with whipped cream or vanilla ice cream.