Fondant with Pears or Cherries

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Title: Fondant with Pears or Cherries
Yield: 8 Servings
Categories: Desserts, French


6 Pears
1 lb Fresh cherries
1 c Flour
1 c Sugar
1 ts Baking powder
5 Eggs
3 tb Water (approximately)
pn Cinnamon
pn Salt
1/4 lb Butter, softened

Chop unpeeled pears into bite-sized chunks. (Or pit cherries and cut
in half.) Arrange the fruit on the bottom of a greased tart pan.

To make the pastry, mix all ingredients, except softened butter, with
a beater. When well-blended, add butter. Pour batter over the fruit.
Bake in a 300'F. oven for 30 minutes.

Nutrition analysis per serving: 375 calories; 15.3 grams fat; 161
milligrams cholesterol; 182 milligrams sodium; 36% of calories from

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.