[Sca-cooks] Sour Cherry Pie

[Patrick Levesque]

On 22/04/04 19:22, "Elaine Koogler" <ekoogler1 at comcast.net> wrote:

> I'm delighted to see your redaction of this recipe. A friend of mine has
> agreed to make these for my feast on May 8. She's going to experiment
> with using ricotta cheese and fresh farmers' cheese...she's very
> well-versed with making cheesecake, and this sounded to me like that's
> what it is. As we cannot hope to get the roses that are needed (florists
> only have roses treated with pesticides), we are going to use rosewater
> instead. We are also thinking about scattering caster sugar on the top,
> then carmelizing it with a mini-flame-thrower...you know, the kind they
> sell for doing creme brulee. If it's ok, I'll pass your version on to
> this lady so she can see someone else's take on the recipe.
> 
> Kiri
> 
> Patrick Levesque wrote:

Sure, pass it around!

Regarding the roses and rosewater; the red roses also contribute
significantly to the color of the dish. I wonder if they were added for
color or for taste (or both? Even though cherries will give off a good color
anyway...)

Petru