by Sagegreen
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my 314 recipes »
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Sagegreen's Notes:
Expand3 beaten eggs Ask a question about this ingredient
2/3 cups organic pastry flour Ask a question about this ingredient
1 teaspoon aluminum free baking powder Ask a question about this ingredient
1/4 cup plain Greek yogurt Ask a question about this ingredient
1/4 cup whole milk Ask a question about this ingredient
1 teaspoon vanilla Ask a question about this ingredient
2 tablespoons melted butter Ask a question about this ingredient
1 cup organic cane sugar (divided into thirds) Ask a question about this ingredient
1 large white peach peeled and sliced Ask a question about this ingredient
1 1/2-2 pound fresh red cherries pitted and halved Ask a question about this ingredient
1/2 teaspoon fresh ground cinnamon Ask a question about this ingredient
1/2 teaspoon fresh grated nutmeg Ask a question about this ingredient
1 tablespoon basalmic vinegar Ask a question about this ingredient
2 tablespoons pinor noir Ask a question about this ingredient
1 tablespoon cassis fruit wine Ask a question about this ingredient
1 tablespoon flour Ask a question about this ingredient
1 tablespoon melted butter Ask a question about this ingredient
3 tablespoons flour Ask a question about this ingredient
1-2 tablespoon cane sugar, to taste Ask a question about this ingredient
4 ounces creme fraiche Ask a question about this ingredient
1 pinch of salt Ask a question about this ingredient
butter to line pan Ask a question about this ingredient
3-4 juniper berries Ask a question about this ingredient
1 fresh bay leaf Ask a question about this ingredient
1 scoop of vanilla ice cream per serving Ask a question about this ingredient
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.
Ask a question about this stepPreheat oven to 350.
Ask a question about this stepIn another bowl add the cherries, peaches, and 1/3 cup sugar.
Ask a question about this stepNext 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.
Ask a question about this stepGrease a large baking dish with butter (@12" and 2 inches deep at least)
Ask a question about this stepPour in the flour mixture to the greased baking dish. Next add the fruit mixture on top of the flour mixture.
Ask a question about this stepPour the liquid spice mixture over the fruit.
Ask a question about this stepMix 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.
Ask a question about this stepBake for 40 minutes or until cooked through and lightly browned.
Ask a question about this stepLet cool, but while still warm add the creme fraiche.
Ask a question about this stepRemove 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.
Ask a question about this stepActually this is aging well: I like it even better cool. The burratina is nicer chilled, with vanilla ice cream on top.
I suggest serving this warm with vanilla ice cream and a drizzle of a dark fruit wine, like a cassis.
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.
Yes, it is. Thanks. My Whole Foods is now offering only the offspring version because the burrata was not selling.
Thanks, Suzanne - gosh, I goofed - hope that Sagegreen will accept that this happens to us all and that the food52 family is extremely forgiving...
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!
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.
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!
Your recipe looks great but you have to wait until midnight EDT Sunday to submit it - hope that's helpful...
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.
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
Wow! I tried this, and loved the combination of sweet and savory. Great recipe!