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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
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|Serving Size: 1 Serving (1044g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1542 (43%)|
|Amt Per Serving||% DV|
|Total Fat 171.3g||228 %|
|Saturated Fat 86.6g||433 %|
|Monounsaturated Fat 57.9g|
|Polyunsanturated Fat 16.2g|
|Cholesterol 3791.5mg||1167 %|
|Sodium 874.5mg||30 %|
|Potassium 644.7mg||17 %|
|Total Carbohydrate 427.8g||126 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 423.5g|
|Protein 67.2g||96 %|
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Calories per serving: 3574
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