with Pears or Cherries|
Fondant with Pears or Cherries
1 lb Fresh cherries
1 c Flour
1 c Sugar
1 ts Baking powder
3 tb Water (approximately)
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.