| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Sainsbury9, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 225 |
g |
Sugar; (8oz) |
| 150 |
ml |
White wine; ( 1/4 pint) |
| 550 |
g |
Pitted cherries; (1 1/4lb) |
| 150 |
g |
Butter; (5oz) |
| 2 |
md |
Eggs; separated |
|
|
A generous pinch of ground cinnamon |
| 150 |
g |
Fresh white breadcrumbs; (5oz) |
| 4 |
tb |
Milk |
INSTRUCTIONS
Cook 75g (3oz) of the sugar and the white wine together, to make a
syrup. Add the cherries and poach for a few minutes until the syrup
is coloured and flavoured. Drain the cherries, reserving the syrup.
Preheat the oven to Gas Mark 7/425 °F/220 °C.
Cream together the butter and the remaining sugar. Beat the egg yolks
and add with the cinnamon. Stir in the breadcumbs and the milk.
Lastly, beat the egg whites until stiff and fold into the mixture as
lightly and swiftly as possible. Layer this mixture with the cherries
in a greased, shallow pie dish (starting with a cherry layer) and
bake in the preheated oven for half an hour. Turn out and serve with
the reheated syrup and some cream.
Some delicious variations can be made by altering the flavourings
slightly to suit your taste. For example, try flavouring the mixture
with orange or lemon rind, or the syrup with rum or brandy. For a
delectably rich syrup, use port or a good sweet oloroso sherry
instead of the white wine.
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