Oh boy, this summer dessert could not be easier and more satisfying to make. Pop those cherries in a baking dish, or six, mix your simple pancake batter, and wait for the sweet summer cherry aroma to fill your home with love. Don’t forget to leave those cherry pits in! This dessert hails from France where they know that the sweet almond flavor the pit gives to this dish is essential. Just be sure to let your guests know before they shovel big spoonfuls into their happy mouths!
- 1 tablespoon unsalted butter
- 1 ½ pounds cherries (I leave the pits in; gives a nuttier flavor)
- 3 tablespoons quinoa flour (or you can substitute all-purpose flour)
- Pinch of salt
- 1/4 cup granulated sugar
- 4 large eggs
- 2 large egg yolks
- 1 cup milk
- 1 cup heavy cream
- 1 tablespoon vanilla extract
- Confectioners’ sugar, for dusting
- Preheat oven to 375 degrees. Butter the six ramekins or a 10-inch tart dish.
- Fill with cherries (about 4-6 per ramekin or until they come ½ way up the side of your dish). Set aside.
- Sift quinoa flour and salt together into a large bowl. Add sugar. Gradually whisk in whole eggs, egg yolks, milk, and cream. Add vanilla extract; whisk to combine.
- Pour the batter over the cherries. Bake until puffed and browned, about 45 minutes. Let cool until warm; it will sink slightly. Dust with confectioners’ sugar, and serve.
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