A quick post today because seasonal allergies are keeping me away from the blogosphere. It’s hard to focus or be creative with tension headache and a bunch of other ailments. Hopefully i’ll be back in blogging form soon.
This pistachio-cherry gratin did bring some sort of comfort though and the best part is that it couldn’t be easier. And easy is just what i need these days. A sort of pistachio frangipane is poured over sauteed cherries flambee in kirsch and the whole thing is baked for about 20 to 25 minutes. It results in something which technically isn’t a clafouti but delicious nonetheless.
- serves 4
For the pistachio-cherry gratin:
- 2 pounds fresh cherries, rinsed, stemmed, and pitted
- 3 tablespoons kirsch
- 2 tablespoons sugar
- 1/2 cup ground almonds
- 1/2 cup ground pistachios
- 8 tablespoons unsalted butter, softened
- 2 large eggs
- 2 tablespoons heavy cream
- 1 cup confectioners’ sugar
- 1 tablespoon flour
- Confectioners’ sugar for dusting the gratin
For the carbonara:
- Preheat the oven to 375′F. Butter a large baking dish or four individual ones.
- In a large skillet, combine the cherries and sugar. Cook over medium-high heat, tossing regularly, for 5 minutes. Deglaze and flambe with the Kirsch. Transfer the cherries to the prepared baking dish(es) and set aside.
- In the bowl of a food processor combine the ground almonds, ground pistachio and butter. Process until smooth. Add the eggs, cream, confectioners’ sugar and flour and process until thick, smooth, and well blended. Pour the cream over the cherries in the baking dish.
- Place the baking dish in the oven and bake until the gratin is golden brown, 20 to 25 minutes. Remove to a wire rack and cool
- Dust the gratin with confectioners’ sugar and serve warm or at room temperature.