INGREDIENTS

INSTRUCTIONS

Topping  Mix preserves and 1 tablespoon kirsch in small bowl; set
mixture  aside. Combine cream, sugar, vanilla and remaining 1
tablespoon  kirsch in medium bowl. Beat to soft peaks. Cover and
refrigerate  whipped cream. (Can be prepared 6 hours ahead.)  For
souffles:  Preheat oven to 400F. Butter six 1 1/4-cup souffle dishes.
Sprinkle  with almonds or sugar. Place flour in heavy large saucepan.
Gradually  whisk in milk. Mix in 1/3 cup sugar, then cherries. Bring to
boil,  stirring constantly. Remove from heat. Mix in yolks 1 at a time.
Add  butter and stir until melted. Mix in kirsch, vanilla and cinnamon.
(Souffle base can be prepared 2 hours ahead. Press plastic onto
surface and let stand at room temperature. Before continuing, reheat
over low heat until barely warm, stirring constantly.)  Beat whites and
salt in large bowl until soft peaks form. Add  remaining tablespoons
sugar and beat until stiff but not dry. Mix 1/4  of whites into souffle
base. Gently fold in remaining whites. Divide  among prepared dishes.
Place in oven and reduce temperature to 375F.  Bake souffles until firm
to touch and tops are brown, about 18  minutes. Serve immediately,
topping each with dollop of whipped cream  and spoonful of cherry
preserves mixture.  Makes 6.  Bon Appetit October 1993  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”