Kirschkuchen

This delectable German cherry flan makes the ideal dessert for a Sunday or family lunch or dinner. Serve Kirschkuchen (kcarsh-koo-khen) with cream.

1 lb. canned stoned Morello cherries, drained and

5 fl. oz. of the can juice reserved

1 tablespoon arrowroot

1 x

9-inch Flan Case, made with rich shortcrust pastry, baked blind and cooled

2 small eggs

3 oz. castor sugar

4 fl. oz. sour cream -½ teaspoon ground cinnamon

Kirschkuchen, a rich Morello cherry flan flavoured with sour cream and cinnamon, may be served as a dessert or with after noon coffee.

Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C).

Place the reserved can juice and the arrowroot in a small saucepan. Set the pan over moderate heat and bring the mixture to the boil, stirring constantly. Cook for 2 minutes or until the mixture is thick and smooth.

Remove the pan from the heat. Stir in the cherries and spoon the mixture into the flan case. Set aside.

Place the eggs and sugar in a medium sized heatproof mixing bowl. Set the bowl over a pan half-filled with hot water.

Using a wire whisk or rotary beater. whisk the mixture until it is thick and will make a ribbon trail on itself when the whisk is lifted.

Remove the pan from the heat. Lift the bowl from the pan. Gently stir in the sour cream and cinnamon. Pour the mixture over the cherries in the flan case.

Place the flan in the centre of the oven and bake for 30 minutes, or until the topping is lightly browned.

Remove the flan from the oven and allow it to cool completely before serving.

KirschpfannkuchenDelicious sweet crepes fllled with a cherry, brandy and lemon mixture, Kirschpfann- kuchen (kearsh-fun-koo-ken) is an adaptation of a German recipe.

4-6

5 oz. sweet Crepe Batter

14 oz. canned stoned Morello cherries, drained and

5 fl. oz. of the can juice reserved

1 tablespoon fresh lemon juice

2 teaspoons arrowroot, dissolved in

2 tablespoons brandy

2 tablespoons castor sugar

Fry the crepes according to the instruc-tions in the basic recipe and keep them warm.

In a medium-sized saucepan, combine the reserved can juice, the lemon juice and the arrowroot mixture.

Set the pan over moderate heat and cook the mixture, stirring constantly, until it is very thick and smooth. Stir in the cherries.

Remove the pan from the heat. Lay the crepes out flat and spoon equal amounts of the cherry filling in the centre of each one. Carefully roll up the crepes and place them in a warmed shallow serving dish.

Sprinkle over the sugar and serve immediately.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus