Cherry, rosemary and olive oil gratin with a rich flavour

Huile d'olive de Nîmes PDO
Intense flavour
Gratin cerises-romarin-huile d'olive goût intense
A PDO
Preparation
15 min
A PDO
Cooking time
30 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Dessert Vegetarian Gluten-free Spring

Ingredients

A PDO
For 6 personnes
  • 500g cherries (such as bigarreau, yellow and red)
  • 2 sprigs of fresh rosemary
  • 200g of maize flour
  • 100g brown sugar
  • 2 eggs
  • 1/2 litre of milk
  • 50g strong-flavoured olive oil (plus extra for the tin)
  • 1 pinch of salt

Tip

You can make this cherry, rosemary and olive oil gratin recipe using other seasonal fruits: why not try it with mirabelle plums or Reine Claude plums, for example! We recommend a full-flavoured olive oil; here are a few suggestions: PDO Aix-en-Provence, PDO Haute-Provence, PDO Nîmes, PDO Vallée des Baux-de-Provence, PDO Provence, or an oil made from the Aglandau, Bouteillan, Olivière, Petit Ribier, Picholine, Salonenque …  

Instructions

  • Preheat your oven to 180°C.
  • Rinse and stone the cherries. Arrange them in a greased gratin dish.
  • Heat the milk, add the full-flavoured olive oil and a sprig of rosemary. Leave to infuse for a few minutes. Beat the eggs for an omelette with 50g of brown sugar, then add the salt and maize flour. Gently stir in the milk and olive oil mixture with the rosemary (after removing the sprig of rosemary).
  • Pour the mixture over the cherries. Place a sprig of fresh rosemary on top. Sprinkle with the remaining brown sugar. Bake in the oven for 20 to 30 minutes.

Tip

You can make this cherry, rosemary and olive oil gratin recipe using other seasonal fruits: why not try it with mirabelle plums or Reine Claude plums, for example! We recommend a full-flavoured olive oil; here are a few suggestions: PDO Aix-en-Provence, PDO Haute-Provence, PDO Nîmes, PDO Vallée des Baux-de-Provence, PDO Provence, or an oil made from the Aglandau, Bouteillan, Olivière, Petit Ribier, Picholine, Salonenque …  
We recommend...

For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.

Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence. 

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