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Mix the first three ingredients together, cover and set aside at room
temperature for 30 minutes. When ready, strain and reserve juices for the
dessert quiche custard. Place the cherries in your pre-baked dessert quiche
crust. Mix the custard and reserved juice and pour over cherries. Bake in a
3500 oven for 15-20 minutes until the cherries start to wrinkle and eggs
are set. While still warm, just out of the oven, dust with powdered sugar
forced through a sieve. Dust once again the same way after thoroughly
chilled. Can be served cold or reheated. Top with whipped cream and garnish
with fresh cherries. Serves
6 to 8. |