| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | New text im, Cooking rig | 1 | Servings | |
INGREDIENTS
| 3 1/2 | c | Sweet Ripe Cherries |
| 1/2 | c | Sugar |
| 2 | Egg Yolks | |
| 1 | Whole Egg | |
| 1/2 | c | Butter; melted |
| 1 | c | Flour |
| 3 | tb | Dark Rum |
| 1 | ts | Grated Lemon Zest |
| 1 | c | Milk |
| Powdered Sugar And Creme Fraiche* |
INSTRUCTIONS
GARNISH Carefully pit the cherries, leaving whole. Beat the sugar, egg yolks and egg together until smooth. Beat in 1/3 cup butter then the flour, rum, zest and milk. Batter should be very smooth. If desired, batter can be mixed quickly in a blender. Coat a 9 inch baking dish or pan with remaining butter. Arrange cherries on the bottom and pour the batter over. Bake in a preheated 400 degree oven for 35 - 40 minutes or until golden brown and lightly puffed and set. Serve warm with a dusting of powdered sugar and a dollop or two of creme fraiche. *To Make Creme Fraiche: Add 3 tablespoons cultured buttermilk or 1 cup cultured sour cream to 2 cups heavy cream in a saucepan. Warm gently to about 90 degrees. Off heat and pour into a clean jar. Cover loosely and allow to sit at room temperature (75 - 80 degrees) for 6 - 8 hours or overnight until cream is very thick. Stir gently, cover and refrigerate for up to 2 weeks. As it ages, creme fraiche will become more tart in taste. Yield: 6 to 8 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING RIGHT SHOW #CR9735 Posted to MC-Recipe Digest V1 #271 Date: Thu, 31 Oct 1996 09:35:11 -0500 (EST) From: Bill Spalding <billspa@icanect.net> NOTES : This recipe works equally well with any other fresh ripe fruit such as blackberries, apricots, mangoes, etc.
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