This is a classic French dessert, so easy and so delicious. Take advantage of all the beautiful fresh stone fruits and berries available now and make this lovely dish. The recipe is a variation of the recipe from Chef John at Foodwishes.com. I’ve added 1 Tbsp of butter, almond essence and a pinch of cinnamon to the batter. The batter is like pancake batter with less flour to produce a spongy custard around the fruit. Traditionally, the pits are left in the cherries. If you don’t pit the cherries, be sure to tell everyone about the pits. Try this with apricots, apples, nectarines, peaches or figs for the perfect light ending to a great meal anytime of the year.
Ingredients:
- 1 pound fresh bing cherries
- 3 eggs
- 2/3 cup sugar
- 1-1/4 cups milk
- 1/2 cup flour
- 2 tsp vanilla
- 1 tsp almond extract
- 1/2 tsp cinnamon
- 2 Tbsp melted butter
- pinch of salt
Method:
- Preheat oven to 350° F. Butter a 9-inch pie plate. Wash and remove stems from cherries.
- Place remaining ingredients in a food processor and pulse until well combined.
- Pour a cup of batter into the prepared pie plate. Bake for 8-10 minutes.
- Place cherries over batter and pour remaining batter over cherries.
- Bake for 35-40 minutes or until top is brown and edges begin to pull away from side of pan.
- Cool and dust with powdered sugar. May be served with a dollop of thick Greek yogurt or sweetened creme fraiche.
5 more minutes to bake but its looking good.
