Soak candied and dried fruits in kirsch for at least 30 minutes, or overnight.

Preheat oven to 400°F (200°C).

Grease a 1-quart souffle dish with butter and dust with 2 tablespoons of sugar.

Refrigerate the prepared souffle dish.

Melt 3 tablespoons of unsalted butter in a saucepan over moderate heat.

Whisk in the all-purpose flour to form a paste and cook for 1 minute, whisking constantly.

Gradually whisk in cold whole milk, bring to a boil, and cook until thickened, about 1 minute, whisking constantly.

Remove the béchamel sauce from the heat.

Whisk in pure vanilla extract and the remaining 1/3 cup of sugar.

Whisk in 4 egg yolks, reserving the remaining yolk for another use.

In a clean bowl, beat the egg whites until firm peaks form.

Whisk one-third of the beaten egg whites into the béchamel sauce to lighten it.

Gently fold in the remaining egg whites.

Fold in the fruit and kirsch mixture.

Scrape the mixture into the prepared souffle dish.

Bake for 25 minutes, or until puffed and lightly golden.

Dust with confectioners' sugar and serve immediately.