09. August 2013 · Categories: Recipes

 

By Chef Michelle Tampakis

 

I love going to the Green Market in the summer months, when the farm stands are bulging with beautiful summer fruits. I love red fruits especially, and the combination of cherries and plums is always a treat! Damson plums and sweet, black cherries make a great combination.

Chef Michelle Tampakis and ICE Pastry & Baking Arts students.

Chef Michelle Tampakis and ICE Pastry & Baking Arts students.

Cherry season is prime-time for clafoutis, a traditional French dessert in which the fruits are baked, suspended in a flan-like batter. There’s no reason for those with celiac disease or gluten sensitivities to forgo this seasonal treat. The recipe can be tweaked using a few different flours, including that of sorghum, a grass related to sugarcane. Milled sorghum flour is especially useful in gluten free baking, as it contributes a cakey texture that isn’t sticky, like white rice flour.

Photo Credit: http://cuisine.palats.org/coinblog

Clafoutis – Photo Credit: http://cuisine.palats.org/coinblog

Of course, ready-made, gluten-free baking mixes can be used in place of the three ingredients listed here, but I prefer making my own combinations, since most of the store bought mixes already contain xanthan gum, which I find isn’t needed in everything.

Gluten Free Plum Cherry Clafoutis

Serves 6-8

Ingredients:

  • 2lbs Damson Plums
  • 1lb black cherries
  • 1 cup brown rice flour
  • 1 cup sorghum flour
  • 1/4 cup tapioca flour
  • 3/4 cup granulated sugar
  • 1/2 tsp salt
  • 1 tsp freshly grated ginger
  • 1/2 tsp ground cardamom
  • 3 eggs
  • 1 cup heavy cream
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 375° F.
  2. Wash and pit plums. Cut them into wedges. Wash and pit cherries.
  3. Combine fruits in a 2 quart, shallow baking dish, lightly sprayed with cooking spray.
  4. In a medium bowl, whisk together all the dry ingredients.
  5. In another small bowl, whisk together eggs, cream and vanilla.
  6. Stir together the wet and dry ingredients, until a smooth batter forms.
  7. Pour over fruit.
  8. Bake in preheated oven (or on a preheated barbeque grill) until custard is set, and lightly browned.
  9. Serve with ice cream or whipped cream.

 

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