Fruit Custard

custardsThis is a great gluten-free dessert for using overripe and bruised fruit! The picture at right shows an apricot custard (on the left) and a cherry one.

3-4 cups very ripe/overripe/bruised fruit (cherries, apricots, peaches, etc.)
3 eggs
1/6th teaspoon dry stevia (or to taste)
3 tablespoons arrowroot powder (or 1/4 cup flour)
1/2-1 cups soft goat cheese (chevre) or sour cream

Removed pits and any bad parts from fruit, place in pot on stovetop with just a bit of water. Stew on low heat for 30 minutes – 2 hours (approximately). If you let it cool overnight it may congeal a bit, which is fine. If it is still too liquidy, you can spread it on a pan and place in the oven at 250 for an hour or so. The goal is to have a thick fruity soup. Some liquid is ok, but not too much.

In a separate bowl, mix all other ingredients. Then add fruit. Pour into greased cake or pie pan (grease with coconut oil or butter).

Bake for approximately 1 hour at 350 degrees.

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