Cherry Pottage
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INGREDIENTS
INSTRUCTIONS
Wash the cherries and discard the stems and stones. Puree the fruit in a blender with 5floz of the wine and half the sugar. Add a little more wine if you need to. Melt the butter in a saucepan and add the fruit puree, breadcrumbs, remaining wine, sugar and the salt. Simmer, stirring steadily, until the puree is very thick. Pour into a serving bowl, cover and leave to cool. When quite cold, decorate the edge of the bowl with flowers or whole cloves and sprinkle coarse sugar over the centre. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
NOTES
Nutrition
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| Serving Size: 1 Serving (229g) | ||
| Recipe Makes: 6 servings | ||
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| Calories: 277 | ||
| Calories from Fat: 79 (29%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 8.8g | 12 % | |
| Saturated Fat 5.1g | 25 % | |
| Monounsaturated Fat 2.2g | ||
| Polyunsanturated Fat 0.8g | ||
| Cholesterol 20.1mg | 6 % | |
| Sodium 1033.6mg | 36 % | |
| Potassium 40.8mg | 1 % | |
| Total Carbohydrate 47.5g | 14 % | |
| Dietary Fiber 0.9g | 4 % | |
| Sugars, other 46.6g | ||
| Protein 3g | 4 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 277
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