Fresh Plums or Cherries Baked in Cream Cheese Custard

Wash the plums, halve them, and remove their pits. If you're using cherries, washed and pit them and slice them in half. Place in a medium-size saucepan with the water and 2 tablespoons of the sugar and cook over medium-low heat, partially covered, for 20 minutes, stirring occasionally. Uncover the pan and cook for another 10 minutes or so. The fruit should reduce to a tender compote. Set aside.

While the fruit is cooking, prepare the custard. In a food processor or with an electric beater, blend the butter with the cream cheese and the heavy cream. Beat in the eggs, then the remaining sugar and the flour, potato starch, Kirsch, and grated rind.

Butter the baking dish. Spread half of the custard mixture in the bottom of the dish, then spoon in the stewed fruit in an even layer. Pour on the remaining custard, and give it a good sprinkle of powdered sugar (about 1 to 2 tablespoons). Bake in a 400°F (205°C) oven for 30 to 35 minutes. The custard should just set and it surface turn lightly golden. Allow to cool for at least 30 minutes before serving. Serve tepid or cold, dust lightly with more the powdered sugar, and spooned onto plates.