Preheat the oven to Gas 6, 200ºC, fan180°C. Place the pistachios, brioche breadcrumbs, sugar, vanilla, cream and eggs in a food processor and blend until combined.
Lightly butter a medium-sized square baking tin and place the cherries in one layer on its base.
Pour in the gratin mixture. Bake for 30 minutes. Serve warm accompanied by plain thick yogurt.
Feasts: Food For Sharing From Central And Eastern Europe, by Silvena Row, published by Mirchell Beazley, £14·99. Click here to buy