| 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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