Pichuberry and Blueberry Flaugnarde

A trip to the grocery store today provided the inspiration for this luscious dessert. For the first time I saw pichuberries in the produce department. I had no idea what they were, but I loved how beautiful they were with their delicate papery husk and bright yellow berry inside. Once I got them home I peeled the husk off to find a waxy textured fruit with little white seeds inside. They had a tart delicate flavor. I decided to pair them with blueberries in some sort of dessert. Before deciding how to use them I researched online to find out a little more about them.

You may know them by many other "adopted" names including Cape Gooseberry, Goldenberry, Ground Cherry, and Uchuva. This fruit is in no way related to the gooseberry or ground cherry. They are native to Peru, associated with the lost Incan Civilization and Machu Picchu. Who knew? The people at Pichuberry refer to them as The Lost Incan Treasure. I knew I wanted to do something special with them.

With few recipes for pichuberries available online, I looked for Cape Gooseberry recipes. The moment I saw a recipe for Cape Gooseberries Strawberry Flaugnarde, I knew where I was going with my pichuberries. A flaugnarde is a close cousin to a clafouti, minus the cherries. It is a fruited custard that forms a crust during baking. And, it is delicious.

Pichuberry and Blueberry Flaugnarde

Pichuberries and blueberries combine is this beautiful Flaugnarde.

5 from 2 votes

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Prep Time 13 mins

Cook Time 1 hr

Total Time 1 hr 13 mins

Course Brunch, Dessert

Cuisine American, French

Servings 6

Calories 231 kcal

Equipment

• 9" tart pan or pie pan
• Medium bowl

Ingredients

  

0.5x1x2x3x

• 2 cups pichuberries cut in half
• 1 cup fresh blueberries
• 1 ¼ cups whole milk
• ½ cup flour
• ⅔ cup sugar divided
• 3 large eggs
• 1 tablespoon vanilla
• Butter
• pinch of salt

Instructions

 

• Preheat the oven to 350 degrees.
• Generously butter a deep 9" pie pan or tart pan. Do not use a two-piece tart pan! The batter is too thin and it will leak out.
• In a medium mixing bowl, add the milk, half the sugar, flour, eggs and vanilla extract. Using a hand held mixer, beat together until smooth and lumps are removed. Pour ⅔ of the batter into the prepared pan and bake for 10 minutes.
• Toss the fruit in a bowl with the remaining ⅓ cup sugar.
• Carefully remove the pan from the oven. Evenly distribute the sugared fruit on top. Carefully pour the remaining custard over the top. (I actually used a turkey baster to do this.)
• Return the pan to the oven and bake an additional 45- 50 minutes. The custard will puff up and turn golden brown. Remove from the oven when the center barely jiggles. Serve warm or cold.

Nutrition

Nutrition Facts

Pichuberry and Blueberry Flaugnarde

Amount per Serving

Calories

231

% Daily Value*

Fat

 

4

g

6

%

Saturated Fat

 

2

g

10

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Cholesterol

 

87

mg

29

%

Sodium

 

54

mg

2

%

Potassium

 

131

mg

4

%

Carbohydrates

 

42

g

14

%

Fiber

 

1

g

4

%

Sugar

 

28

g

31

%

Protein

 

7

g

14

%

Vitamin A

 

550

IU

11

%

Vitamin C

 

8

mg

10

%

Calcium

 

77

mg

8

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

Keyword Pichuberry Blueberry Flaugnarde

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