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Cherry Flawn

Put three pounds of cherries into a preserving pan, with twelve ounces of sugar, and some water, and cook them until done. Strain the syrup into a saucepan, thicken it by reducing, put in about a quarter of the cherries, and reduce again until it falls in sheets from the spoon. Line with puff paste a flawn ring, put in the cherries that are not crystallized, and bake for forty-five minutes in a quick oven, spreading a piece of buttered paper over the top. Take away the paper, dampen the crust, and dust with sugar; glaze this with a salamander, or in the oven, and pour over the crystallized cherries together with the syrup, and serve.