Sponge Flan with Cherry Filling is a delicious dessert of cherries in a brandy-soaked flan case, decorated with whipped cream. The flan case may be prepared well in advance, or a bought one may be used.
14 oz. canned stoned cherries, drained and with the can juice reserved
1 tablespoon castor sugar
½ teaspoon grated orange rind 0 teaspoon ground cinnamon
2 tablespoons brandy
9-inch Flan Case made with sponge
4 fl. oz. double cream , stiffly whipped
Measure the can juices and reserve 8 fluid ounces . Discard the remainder.
In a medium-sized saucepan, heat the reserved can juice with the sugar, orange rind and cinnamon over moderate heat, stirring constantly until the sugar has dissolved. Remove the pan from the heat, stir in the brandy and allow die syrup to cool to room temperature.
Place the flan case on a serving dish. Pour the syrup over the flan case. Arrange the drained cherries in the flan case and place the dish in the refrigerator to chill for 1 hour.
Remove the dish from the refrigerator. Fill a large forcing bag, fitted with a 2-inch star nozzle, with the cream. Pipe swirls of cream around the edge of the flan. Serve immediately.