Juniper fruit cloud: take two
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Author Notes: This started out as a traditional streusel but morphed into part clafoutis along the way. Spicing is influenced from the memory of a friend telling me about a dessert sauce she tasted in New Orleans. This is a variation on the recipe I submitted last week using burratina, but this is really best with creme fraiche. - Sagegreen
Serves 6-8
- 3 beaten eggs
- 2/3 cups organic pastry flour
- 1 teaspoon aluminum free baking powder
- 1/4 cup plain Greek yogurt
- 1/4 cup whole milk
- 1 teaspoon vanilla
- 2 tablespoons melted butter
- 1 cup organic cane sugar (divided into thirds)
- 1 large white peach peeled and sliced
- 1 1/2-2 pound fresh red cherries pitted and halved
- 1/2 teaspoon fresh ground cinnamon
- 1/2 teaspoon fresh grated nutmeg
- 1 tablespoon basalmic vinegar
- 2 tablespoons pinor noir
- 1 tablespoon cassis fruit wine
- 1 tablespoon flour
- 1 tablespoon melted butter
- 3 tablespoons flour
- 1-2 tablespoon cane sugar, to taste
- 4 ounces creme fraiche
- 1 pinch of salt
- butter to line pan
- 3-4 juniper berries
- 1 fresh bay leaf
- 1 scoop of vanilla ice cream per serving
- Mix the beaten eggs with the flour, yogurt thinned with milk, vanilla, 1/3 cup sugar, 2 tbl. melted butter, and a pinch of salt together.
- Preheat oven to 350.
- In another bowl add the cherries, peaches, and 1/3 cup sugar.
- Next add the nutmeg, cinnamon, juniper berries and bay leaf to the wine, vinegar, the last 1/3 cup of sugar in a pan. Bring these ingredients to a quick boil in a pan on top of the stove. Stir in 1 tbl. flour to thicken a bit. Let cool.
- Grease a large baking dish with butter (@12" and 2 inches deep at least)
- Pour in the flour mixture to the greased baking dish. Next add the fruit mixture on top of the flour mixture.
- Pour the liquid spice mixture over the fruit.
- Mix the 3 tbl. flour with 1 tbl. melted butter and 1 or 2 tbl. sugar together and then dot on top of everything else in the dish.
- Bake for 40 minutes or until cooked through and lightly browned.
- Let cool, but while still warm add the creme fraiche.
- Remove the bay leaf and juniper berries from any of the servings. Add a scoop of vanilla ice cream to each serving. Serve while still warm.
- This recipe was entered in the contest for Your Best Recipe for Cherries
- This recipe was entered in the contest for Your Best Recipe Using Fresh Mozzarella
Tags: comfort food
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almost 3 years ago omarston
Wow! I tried this, and loved the combination of sweet and savory. Great recipe!
almost 3 years ago Sagegreen
Actually this is aging well: I like it even better cool. The burratina is nicer chilled, with vanilla ice cream on top.
almost 3 years ago Sagegreen
I suggest serving this warm with vanilla ice cream and a drizzle of a dark fruit wine, like a cassis.
almost 3 years ago dymnyno
Welcome to our "little" cult! Is burratina a child of burrata? You can submit this recipe after midnight on Sunday to the cherry contest too. Great one for both themes.
almost 3 years ago Sagegreen
Yes, it is. Thanks. My Whole Foods is now offering only the offspring version because the burrata was not selling.
almost 3 years ago Lizthechef
Thanks, Suzanne - gosh, I goofed - hope that Sagegreen will accept that this happens to us all and that the food52 family is extremely forgiving...
almost 3 years ago Sagegreen
Thank you for all the clarifications. Now I am getting the hang of how this works. I also didn't understand how you could reorganize the ingredients before. Anyway, I am particularly looking forward to cherry week!
almost 3 years ago TheWimpyVegetarian
This looks great! I love the flavors you put in here. And I'll add my welcome to Liz's. Hope you enjoy being part of the Food52 family as much as we have.
almost 3 years ago Sagegreen
Thank you so much! I feel very welcomed.
almost 3 years ago Lizthechef
Gosh, I missed your burratina - sorry - of course, you are spot on! The cherries caught my eye, already looking forward to next week;) Re your question in your message, you can enter as many recipes as you want for any contest. And you can re-enter a recipe in a new contest that you have submitted in a previous contest. Hope that makes sense!
If you go to the A & M blog, I think there is a topic about the contests that you can click on for more clear instructions. Welcome to food52 and best of luck!
almost 3 years ago Lizthechef
Your recipe looks great but you have to wait until midnight EDT Sunday to submit it - hope that's helpful...
almost 3 years ago Sagegreen
I was hoping this could be part of the fresh mozzarella contest this week with the burratina ingredient. I am new to posting here, so hope this is ok.