Cherry frangipane is my go to way of using cherries in a sophisticated recipe. But make no mistake, I have tweaked it till it is a healthy, robust and a farmhouse-like dessert, that satisfies, fills your heart and soul with divine textures and makes you ask for more!
Recipes like this compote or the frangipane (learn the meaning that this word conveys here) that we are making today is just about the only good thing of this season. I really dislike the heat and humidity 😒
The making of the Cherry Frangipane recipe
When I got a bargain amount of cherries online, I quickly purchased two boxes full. And then I coaxed the family into pitting and removing the stones in each. Indeed the toughest task as it requires some patience, but they did an awesome job while I got lunch ready!
I planned the fate of the boxes of pitted cherries. They cheerfully looked at me in the fridge, and I quickly swung into action.
I knew I wanted to make cherry compote and kept one batch aside for that. I made a deliciously healthy cherry cake with the second portion. And the last batch, made this cherry frangipane.
I wanted a bite-worthy and delicious pie. Thus I set my criteria for the same. Firstly, it had to be healthy. Secondly, I make a number of smooth desserts like this Mango Mousse or the Chocolate Cheesecake. So, I wanted this one to be having a coarser texture.
Thirdly and most importantly, I did not want it to resemble my healthy cakes. For instance, the Nutri Surprise Cake that I often make for breakfasts. The family had to have something different!
I then decided to add coconut powder to the cherry frangipane. You can leave it out and get a much smoother finish to the pie. It will still be delicious!
This is also the time when pears are available in abundance. And a fruit loaded frangipane sounded great to me! So I poached some pears as well. So there are also slices of poached pears in the mixture, along with the cherries. You can choose to leave it out, but I suggest you do add it!
Cherry FrangipaneCourse: DessertCuisine: Difficulty: Medium
Don’t be frightened by the list of ingredients… it is all commonly available and you will not regret it putting it in the pie!
15 glucose biscuits
1 1/2 cups oats
1 cup coconut powder
1/2 cup + 2 tbsp almonds (powdered)
1/2 cup coconut oil
pinch of salt
1 poached pear (optional)
1/2 tsp orange zest (optional)
1 cup sugar syrup (boil 1/2 cup sugar with 1/2 cup water OR you can use the water the pears were poached in, if using)
OR orange juice
1/2 cup fresh cream
1/2 cup cream cheese or goat cheese
1/4 cup arrowroot powder or cornflour
1/2 cup cherries + extra for decoration
1/2 tsp cinnamon powder or orange zest
- Blend the biscuits, oats, 1/2 cup coconut powder, 2 tbsp almond powder, salt, 1/2 tsp zest and oil together.
- Gradually add 1/2 cup sugar syrup (or orange juice) till it becomes a firm dough.
- Spread at the base of a greased pie dish or a thali with edges.
- Now beat together 1/2 cup coconut powder, 1/2 cup almond powder, 2 eggs, 1/2 cup fresh cream, 1/2 cup cream cheese, 1/4 cup arrow root powder, pinch of salt and zest/ cinnamon powder. Add sugar syrup or orange juice gradually till it becomes a thick mixture.
- Pour on top of the prepared base.
- Add slices of poached pears (If using), and also arrange the cherries in a pretty pattern. Don’t press them in.
- Bake at 150 ℃ till it is set properly.
- Cool, decorate and serve.
- Decorate the Cherry frangipane with icing sugar, almond slivers, nuts/seeds, freshly whipped cream or ice cream.
- You can use the same base and mixture to make apple or pear frangipane also.