Update my dinner status, I'm making this tonight.
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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 NOTES : This recipe works equally well with any other fresh ripe fruit such as blackberries, apricots, mangoes, etc.
