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| 225 Gramm | Sugar; (8oz) |
| 150 Milliliter | White wine; ( 1/4 pint) |
| 550 Gramm | Pitted cherries; (1 1/4lb) |
| 150 Gramm | Butter; (5oz) |
| 2 mittel | eggs separated |
| | A generous pinch of ground cinnamon |
| 150 Gramm | Fresh white breadcrumbs; (5oz) |
| 4 Esslöffel | milk |
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Cook 75g (3oz) of the sugar and the white wine together, to make a syrup. Add the cherries and poach for a few minutes until the syrup is coloured and flavoured. Drain the cherries, reserving the syrup.
Preheat the oven to Gas Mark 7/425 °F/220 °C.
Cream together the butter and the remaining sugar. Beat the egg yolks and add with the cinnamon. Stir in the breadcumbs and the milk. Lastly, beat the egg whites until stiff and fold into the mixture as lightly and swiftly as possible. Layer this mixture with the cherries in a greased, shallow pie dish (starting with a cherry layer) and bake in the preheated oven for half an hour. Turn out and serve with the reheated syrup and some cream.
Some delicious variations can be made by altering the flavourings slightly to suit your taste. For example, try flavouring the mixture with orange or lemon rind, or the syrup with rum or brandy. For a delectably rich syrup, use port or a good sweet oloroso sherry instead of the white wine.
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