Black Cherry Crepes
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INGREDIENTS 2 pounds pitted black Bing cherries 1/4 teaspoon powdered cinnamon 1/4 cup sugar Rind and juice of 2 oranges 1 tablespoon Kirsch 1 teaspoon arrowroot Drain the cherries and reserve the juice. Simmer the cherries in a covered saucepan over moderately low heat with the cinnamon, sugar and orange rind. (There will be enough juice still clinging to the cherries to prevent them from burning). Dissolve the arrowroot in the orange juice and add to the pan of hot cherries and continue cooking until a thick sauce is formed around the cherries. Add 1 tablespoon Kirsch. (If the sauce appears too thin, add another 1 teaspoon arrowroot dissolved first in 1 tablespoon of the reserved cherry juice). Butter an ovenproof dish. Put 2 tablespoons of the cherry filling in each crepe and roll the crepe. Dot the surface of the crepes with 1 tablespoon butter and heat in a preheated 400 degree oven for 15 minutes. Sprinkle the surface of the heated crepes with sifted confectioners' sugar and serve with toasted almonds over the confectioners' sugar or with whipped cream.