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Cinnamon Cherry Souffle

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      Title: CINNAMON CHERRY SOUFFLE
 Categories: Desserts, Fruits
      Yield: 6 Servings
 
      3 tb Butter
      4 tb Flour
  1 1/2 c  Milk
      6    Egg yolks
      8    Egg whites
      1 pn Salt
    1/8 ts Cream of tartar
    1/2 c  Sugar
      1 c  Black cherries, pitted;
           -fresh or canned
      2 tb Cherry liqueur (opt)
 
  Preheat oven to 400 F.
  
  Melt the butter and add the flour. Add the milk gradually, stirring
  with a wire whisk to make a thick smooth sauce. Remove from the heat
  and add the egg yolks one at a time. Add the sugar, cinnamon and
  cherry liqueur (opt). Fold in the cherries cut into pieces. Beat the
  egg whites, with a pinch of salt and the cream of tartar, until
  stiff. Fold the cherry sauce into the beaten egg whites. Spoon into a
  prepared 6 cup souffle dish.
  
  Place the souffle in the oven and immediately reduce the heat to
  375-F. Bake for 25 minutes.
  
  May be served with a chocolate sauce.
  
  Source: Souffle Spectaculars by Irena Kirshman (1969)
 
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