Serving Size : 6 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Cherry puree
1 tb Fresh lemon juice
3 Egg whites
1 Pinch of salt
Sugar to taste
Pit and puree enough sour cherries to make 3/4 cup. (My guess is that
something over 1 cup whole cherries will be required.) Preheat the oven to
375 F. Oil a 1-quart souffle dish and sprinkle it with sugar. Heat the
cherry puree in a small pan. Add the lemon juice, salt, and sugar to
taste, and stir to blend; remove from the heat. Beat the egg whites until
stiff but not dry and stir them into the hot puree until evenly blended.
Spoon into the souffle dish and bake for 20-25 minutes.
Both of the above recipes from "The Fanny Farmer Cookbook",
Alfred A. Knopf, Inc. (C)1979.
