By Whitney Donohue
One of the amazing things about living in a small town is how friendly everyone is. If you head to the grocery story, you are bound to run into someone you know. But even if you don’t, it seems like the people that are there are friendlier than in the city.
Wandering around the produce section wondering what to do with the amazing cherries that are on display, the employees are more than willing to help you, and it is just as likely that a friendly stranger or two will add a suggestion or three.
This particular cherry recipe comes from someone I feel lucky to call a friend: a lady who calls Moapa Valley home and who embodies the friendliness I’ve described above. Reyanna Jarrel is an amazing photographer and cook.
Reyanna says that you can change this recipe up by using regular flour, almond flour, or red rice flour. Furthermore, you can switch out the sweeteners by using brown sugar or white sugar in place of the honey.
This version happens to be gluten-free, but the taste is still amazing!
- 1 to 1 ½ cups cherries, pitted
- 4 eggs
- 1/3 cup honey
- ½ cup milk (most would use whole, but I used 2% since there was cream involved)
- ½ cup heavy cream
- ¼ cup rice flour
- Powdered sugar for dusting
Preheat the oven to 350º F and put the rack in the middle position. Spray a small baking dish or pie pan with cooking oil or use butter to grease the pan. Put all the cherries in the pan.
In a large bowl, whisk together the eggs and honey until well combined. (as well as you can get it).
Add the milk, cream and flour and whisk until smooth. Slowly pour the mixture over the cherries. (Go slowly so you don’t move the cherries around too much.)
Bake for 30-40 minutes until golden brown. If you have doubts whether it is done, try jiggling the pan a little. The middle shouldn’t wiggle too much!
Serve at room temperature (my family prefers it cold). Dust with the powdered sugar before serving!
This is a French dessert. It’s very custard like and filling, yet, not overly sweet.
I really like it!