Home · Recipes · Historical Cookbook · Baked Pastries, Charlottes, and Strudels

Cherry Dish

4 servings

Ingredients

• semolina pudding dough (as for semolina pudding) (as needed)
• cherries (pitted) (as needed)
• sugar (as needed)
• red wine (a little)
• cinnamon (a little)
• lemon zest (a little)
• cherries (sweet cooked, for garnishing) (a little)

Instructions

1. Prepare a dough as for semolina pudding.
2. Place a layer of dough in a greased and floured mold, then a layer of cherries that have been gently stewed with sugar, a little red wine, cinnamon, and lemon zest.
3. Then add another layer of dough, cherries, and so on, until the mold is three-quarters full.
4. Finish with a layer of dough.
5. Bake the dish in a water bath, unmold, and garnish the edge of the dish with pitted cherries cooked quite sweet.

Modernized from a treasured 19th-century German cookbook.