Cherry Flawn

Ingredients

• 3 lb. of Cherries
• 12 oz. of sugar
• a little water
• a piece of buttered paper
• a pinch of salt
• 1 lb. of flour
• ½ lb. of fresh butter
• 6 oz. of sugar
• four eggs
• 1 handful of them
• 2 tablespoonfuls of claret
• 1 pint of sour cream

Method

1. 1

   Put Cherries into a preserving-pan with sugar and a little water, and cook until done.

2. 2

   Strain the syrup, thicken it by reducing, and put in a quarter of the Cherries.

3. 3

   Line a flawn-ring with puff paste, put in the Cherries that are not crystallised, and bake for forty-five minutes.

4. 4

   Remove the paper, damp the crust, sprinkle sugar over, glaze in the oven or with a salamander, then put over the crystallised Cherries and syrup, and serve.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 281. The excerpt below is the record exactly as published.

Cherry Flawn. — (1) Put 31b. of Cherries into a preserving- pan with 12oz. of sugar and a little water, and cook them until done. Strain the syrup into a saucepan, thicken it by reducing, put in a quarter of the Cherries, and reduce again until it falls in sheets from the spoon. Line a flawn-ring Fig. 440. Cherry Flawn. with puff paste, put in the Cherries that are not crystallised, and bake for forty-five minutes in a quick oven with a piece of buttered paper spread over the top. Remove the paper, damp the crust, and sprinkle sugar over ; glaze this in the oven or with a salamander, then put over the crystallised Cherries together with the syrup, and serve. See Fig. 440. (2) Choose some sour and not over-ripe Cherries, pull off the stalks, and take out the stones. Take a flawn-ring and line it with thin paste, cutting it off level at the rim. Sprinkle a little sifted sugar over the bottom and place in the Cherries, squeezing them close to one another, and then sprinkle a little more sugar on top. Put this in a slack oven and bake for thirty-five minutes. It should be served when cold. (3) German. — Put |lb. of flour on a table, make a hollow in the centre, and rub in -Jib. of fresh butter (quite cold), 6oz. of sugar, the yolks of four eggs, and 1 pinch of salt. Thicken the paste quickly so as to make it stiff without having to work it too much, and put it on the ice to cool for twenty minutes. Next take about \ pint of small sour, but ripe, Cherries, remove the stalks and stones, and squeeze 1 handful of them in a cloth to a mash, to extract the juice. Take half of the kernels, pound them in a mortar, and put into a sugar -pan with 2 table-spoonfuls of claret and the Cherry- juice. Take a flawn-ring, butter it well, place it on a baking- sheet with paper over it, make the paste into a round flat (but without using the rolling-pin), and line the flawn-ring with it. Trim the edges, pinch it on the top, then take away the circle and pinch the paste all round — that is, round the outer sides. Tie paper round the flawn so as to be a support to the paste, fill the centre with Cherries, and put in a moderate oven to bake. Now beat up in a stewpan the yolks of two eggs and one white, jib. of caster sugar, and 2 table- spoonfuls of sour cream. Mix well up for two minutes, add the infused juice of the Cherries, and put it on the fire to warm, stirring it well. When the flawn is nearly done, take it out of the oven, pour in at the top the juice of the Cherries, and put it back again in the oven. Let it remain for ten minutes longer, and then take it out and remove the paper. Place the flawn on a sheet of white paper, and Cherries — continued. ornament the sides with icing sugar. Sprinkle a little sugar over the top, and serve. Cherry Fool. — Remove the stalks and put 21b. of Cherries

Cook this with the app: pantry check, scaling, and the assistant.