Serves a Crowd

Juniper fruit cloud: take two

June 18, 2010
3 Ratings
  • Serves 6-8
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

What You'll Need
  • 3 beaten eggs
  • 2/3 cup 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 pounds 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 tablespoons 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
  1. 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.
  2. Preheat oven to 350.
  3. In another bowl add the cherries, peaches, and 1/3 cup sugar.
  4. 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.
  5. Grease a large baking dish with butter (@12" and 2 inches deep at least)
  6. Pour in the flour mixture to the greased baking dish. Next add the fruit mixture on top of the flour mixture.
  7. Pour the liquid spice mixture over the fruit.
  8. 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.
  9. Bake for 40 minutes or until cooked through and lightly browned.
  10. Let cool, but while still warm add the creme fraiche.
  11. 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.

See what other Food52ers are saying.

  • Sagegreen
  • dymnyno
  • Lizthechef
  • TheWimpyVegetarian

12 Reviews

omarston June 21, 2010
Wow! I tried this, and loved the combination of sweet and savory. Great recipe!
Sagegreen June 20, 2010
Actually this is aging well: I like it even better cool. The burratina is nicer chilled, with vanilla ice cream on top.
Sagegreen June 19, 2010
I suggest serving this warm with vanilla ice cream and a drizzle of a dark fruit wine, like a cassis.
dymnyno June 19, 2010
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.
Sagegreen June 19, 2010
Yes, it is. Thanks. My Whole Foods is now offering only the offspring version because the burrata was not selling.
Lizthechef June 18, 2010
Thanks, Suzanne - gosh, I goofed - hope that Sagegreen will accept that this happens to us all and that the food52 family is extremely forgiving...
Sagegreen June 19, 2010
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!
TheWimpyVegetarian June 18, 2010
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.
Sagegreen June 18, 2010
Thank you so much! I feel very welcomed.
Lizthechef June 18, 2010
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!
Lizthechef June 18, 2010
Your recipe looks great but you have to wait until midnight EDT Sunday to submit it - hope that's helpful...
Sagegreen June 18, 2010
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.