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Ингредиенты
- 3 1/2 c. Sweet Ripe Cherries
- 1/2 c. Sugar
- 2 x Egg Yolks
- 1 whl Egg
- 1/2 c. Butter, melted
- 1 c. Flour
- 3 Tbsp. Dark Rum
- 1 tsp Grated Lemon Zest
- 1 c. Lowfat milk Powdered Sugar And Creme Fraiche*
Инструкции
- Carefully pit the cherries, leaving whole. Beat the sugar, egg yolks and egg together till smooth. Beat in 1/3 c. butter then the flour, rum, zest and lowfat milk. Batter should be very smooth. If you like, batter can be mixed quickly in a blender.
- Coat a 9 inch baking dish or possibly pan with remaining butter. Arrange cherries on the bottom and pour the batter over. Bake in a preheated 400 degree oven for 35 - 40 min or possibly till golden and lightly puffed and set.
- Serve hot with a dusting of powdered sugar and a dollop or possibly two of creme fraiche.
- *To Make Creme Fraiche:Add in 3 Tbsp. cultured buttermilk or possibly 1 c. cultured lowfat sour cream to 2 c. heavy cream in a saucepan. Hot 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 hrs or possibly overnight till cream is very thick. Stir gently, cover and chill for up to 2 weeks. As it ages, creme fraiche will become more tart in taste.
- Yield: 6 to 8 servings
- NOTES :This recipe works equally well with any other fresh ripe fruit such as blackberries, apricots, mangoes, etc.
