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Cherry Clafoutis

Ingredients: 1 1/2 Pound(s) Fresh cherries 1/2 Cup(s) Plain flour 1 Pinch(s) Salt 4 Eggs Directions: 2 x Egg yolks 1/2 c Fine sugar 2 1/2 c Milk 1/4 c Melted butter Preheat the oven to 375F degrees. Lightly butter the base and sides of a shallow ovenproof dish. Stone the cherries and place in the dish. sift the flour and salt into a bowl. Add the eggs, egg yolks, sugar and a little of the milk and whisk to smooth batter. Gradually whisk in the rest of the milk and the rest of the butter, then strain the batter over the cherries. Bake for 40-50 minutes until golden and just set. Serve warm, dusted with fine sugar, if you like.
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The cherries are the most delicious part of the drink; feed Kirsch-schnitzel (veal cutlets with cherry sauce) Pat cutlets dry with paper towels. Heat oil in frypan and brown cutlets on each side approximately 3 minutes. Season with salt and pepper. Remove cutlets from pan and keep them warm. Blend wine and evaporated milk in a pan and simmer for 3 minutes. A Dried cherry ice cream SOURCE: From Your Ice Cream Maker by Coleen and Bob Simmons, copyright 1994, ISBN #1-55867-105-6. MM format by Ursula R. Taylor. Combine half-and-half, Egg Beaters, sugar, salt, vanilla, kirsch and 1/4 cup of the dried cherries in a blend Jellied cherry-wine bowl Dissolve gelatin in the hot water. Add pie filling, wine and lemon juice. Cool. Soften cream cheese and gradually beat in evaporated milk. Add to gelatin mixture, chill until mixture thickens slightly. 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