 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
This a Provencal recipe from the New York Times. I live in WA state where we have Bing Cherries, and I can't wait to try this recipe. New York Times (9.3.03) Ingredients:
butter |
30 large cherries, about |
1 cup flour |
2 tablespoons cornstarch |
1/4 cup sugar, more for sprinkling |
3 eggs |
1 cup milk |
2 teaspoons vanilla extract |
Directions:
1. Heat oven to 400 degrees.
2. Butter a 9-inch round glass dish or an 8- to 10-inch ovenproof skillet, preferably nonstick.
3. Pit about half the cherries, and arrange them, with unpitted cherries, in dish.
4. Combine flour, cornstarch and sugar in a bowl.
5. Whisk in eggs, milk and vanilla extract until smooth, but do not overbeat.
6. Pour over cherries.
7. Sprinkle with a little more sugar and dot with butter; put in oven.
8. Bake until puffy and firm, about 25 to 35 minutes.
9. When done, let rest on a rack for a few minutes, then invert onto a plate.
10. Sprinkle with a little more sugar and serve warm.
|
|