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
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
- 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.