On 01/07/2011 11:51 AM, Grumps wrote:
> Help. I've cooked the pastry bind and just realised I should have
> cooked the cherries at the same time. What's the best way to cook the
> cherries now? (And add to custard to make cherry+custard tart/flan)?
> Thanks.

Doesn't that depend on how the recipe suggested?
If the recipe is for some sort of custard filling along with a sherry
filling, you can still make a cherry filling. Add sugar to the cherries
along with flour, corn starch or minute tapioca (my preferred thickener
for cherries and bring to a boil then cook until it starts to thicken.
Allow to cool before adding the custard.