Total Time
35mins
Prep 15 mins
Cook 20 mins

from www.cuisine-france.com

Ingredients Nutrition

  • 1 34 lbs black cherries (can be preserved)
  • 3 tablespoons sugar
  • 2 tablespoons butter
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 6 slices bread
  • 2 teaspoons kirsch (cherry brandy)

Directions

  1. Clean and drain the cherries. Remove the stems.
  2. Place cherries in a sauce pan with sugar and kirsch. Bring to a boil over medium heat and cook for 15 minutes.
  3. Melt 1 1/2 tablespoon of butter in a skillet. Add bread slices and sauté until browned on both sides. Drain with paper towel. Add more butter if needed to brown all the slices.
  4. In a bowl, blend 1 tablespoon of corn starch and 1 tablespoon of water.
  5. Using a spoon, remove the cherries from the pan. Add to the pan the corn starch mixture. Stir well over low heat for a few minutes.
  6. Return the cherries to the pan for a few seconds.
  7. Put a bread slice in a bowl. Pour the soup over the bread.