Instructions: Carefully pit the cherries, leaving whole. Beat the sugar, egg yolks and egg together until smooth. Beat in 1/3 cup butter then the flour, rum, zest and milk. Batter should be very smooth. If desired, batter can be mixed quickly in a blender.

Coat a 9 inch baking dish or pan with remaining butter. Arrange cherries on the bottom and pour the batter over. Bake in a preheated 400 degree oven for 35 - 40 minutes or until golden brown and lightly puffed and set.

Serve warm with a dusting of powdered sugar and a dollop or two of creme fraiche.

*To Make Creme Fraiche:
Add 3 tablespoons cultured buttermilk or 1 cup cultured sour cream to 2 cups heavy cream in a saucepan. Warm gently to about 90 degrees. Off heat and pour into a clean jar. Cover loosely and allow to sit at room temperature (75 - 80 degrees) for 6 - 8 hours or overnight until cream is very thick. Stir gently, cover and refrigerate for up to 2 weeks. As it ages, creme fraiche will become more tart in taste.

Yield: 6 to 8 servings

NOTES :
This recipe works equally well with any other fresh ripe fruit such as blackberries, apricots, mangoes, etc.

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