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
organic pastry flour
aluminum free baking powder
plain Greek yogurt
organic cane sugar (divided into thirds)
large white peach peeled and sliced
1 1/2-2 pounds
fresh red cherries pitted and halved
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.