When Bear and I left beautiful Stonehenge, NSW, we continued our road trip up towards Tenterfield.
With our area of Queensland going through a parching drought, it was absolutely delicious to drive through the green countryside and clean, cool air of the Tablelands. And when we saw a sign for fresh cherries, we simply had to pull over.
The turn off took us to the pretty Cherry Dale Orchard.
Run by Paul and Jenny Savins, the Cherry Dale Orchard is a family owned and run business and is a lovely spot for a break on a long drive. (Click here to visit their blog and see more pictures of their farm and family.)
You can admire the lush gardens, currently festooned with all sorts of wondrous blossoms.
Or sit in the shade on a comfy bench with a rather stunning view of the surrounding hills.
The Savins have over twenty varieties of cherries plus numerous varieties of apricots, nectarines, peaches, and plums.
I really enjoyed walking over the grounds, tasting the newest crop of cherries, and stocking up on homemade cherry jam and a big bag of fresh cherries.
We’ve been treasuring our purchases over the last week, serving the jam over buckwheat pancakes topped with homemade cottage cheese and happily devouring a big ol’ pan of Cherry Clafoutis that is gluten-free, dairy-free, and sugar-free yet absolutely scrumptious.
Traditionally Cherry Clafoutis is served warm dusted with powdered sugar, but I prefer it cold, especially on the piping hot summer afternoons we’ve been having.
What is your favorite thing to make with fresh cherries?
Gluten-free Dairy-free Sugar-free Cherry Clafoutis
1 Tbsp Coconut oil or butter
1 can coconut milk (or almond/rice/cashew milk)
3 Tbsp real maple syrup
3 Tbsp cherry brandy
1 Tbsp vanilla extract
1/4 tsp Celtic sea salt
6 large eggs
1/2 cup coconut flour
1/4 cup tapioca flour
3-4 cups fresh cherries, pitted
- Preheat oven to 400 F (205 C).
- Grease 9” by 13” pan with coconut oil or butter.
- Pour all ingredients except cherries into blender and blend 1-2 minutes until foamy.
- Pour batter into greased pan.
- Add cherries and distribute equally throughout batter.
- Bake 30-40 minutes until top is browned and middle is cooked through.
- Serve warm or chilled.