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
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Ingredients
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3
beaten eggs
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2/3 cup
organic pastry flour
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1 teaspoon
aluminum free baking powder
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1/4 cup
plain Greek yogurt
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1/4 cup
whole milk
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1 teaspoon
vanilla
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2 tablespoons
melted butter
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1 cup
organic cane sugar (divided into thirds)
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1
large white peach peeled and sliced
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1 1/2-2 pounds
fresh red cherries pitted and halved
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1/2 teaspoon
fresh ground cinnamon
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1/2 teaspoon
fresh grated nutmeg
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1 tablespoon
basalmic vinegar
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2 tablespoons
pinor noir
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1 tablespoon
cassis fruit wine
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1 tablespoon
flour
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1 tablespoon
melted butter
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3 tablespoons
flour
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1-2 tablespoons
cane sugar, to taste
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4 ounces
creme fraiche
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1
pinch of salt
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butter to line pan
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3-4
juniper berries
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1
fresh bay leaf
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1
scoop of vanilla ice cream per serving
Directions
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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.
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Preheat oven to 350.
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In another bowl add the cherries, peaches, and 1/3 cup sugar.
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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.
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Grease a large baking dish with butter (@12" and 2 inches deep at least)
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Pour in the flour mixture to the greased baking dish. Next add the fruit mixture on top of the flour mixture.
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Pour the liquid spice mixture over the fruit.
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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.
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Bake for 40 minutes or until cooked through and lightly browned.
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Let cool, but while still warm add the creme fraiche.
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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.
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