Summer fruit, part one

It’s almost too late in the season to be talking about cherries, but I will anyway.

We were over in Cashmere a couple weeks ago at Rick’s and picked some Bings from his tree (the birds hadn’t gotten them yet). Even though it was a light crop, before we knew it this blue colander was full of luscious cherries.

Cathy had been telling me about the wonders of clafoutis, so I tried it for the first time and it was easy and delicious. Traditionally it’s made with unpitted sour cherries, but pitting them makes it a little more pleasurable for the dessert eaters. (Lucky that Rick had a cherry pitter and the perfect pan for making clafoutis).

It seems a bit like the German oven pancake that my dad used to make (and I make too — often called Dutch babies).

Cathy swore by an Alice Waters’ recipe with cream and whipped egg whites, which sounded exquisite….

I tried out a Julia Child version which was (surprise!) simpler and less caloric. You could make this with other kinds of fruit as well.

Another summer fruit quickly going out of season (maybe already gone where you live): apricots. We got some last week in orchard country, near Cashmere, Washington, on our way back from Montana.

They were so lovely and delicious that we just ate all but two of them fresh. The two I diced and added to my scone recipe instead of berries… a wonderful breakfast treat.

To me, nothing says summer more than the abundance of beautiful and delicious ripe summer fruit. Next on my list to write about: berries.



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2 responses to “Summer fruit, part one

  1. lily

    -this recipe I keep in my head, so I’m hoping I’m not forgetting anything… I modified on my own for simplicity and deliciousness-

    -5 apricots (halved and stone removed) or any other tart fruit.
    -6 or 7 tbs flour
    -2 cup milk, or you can use creme. I know folks have used rice milk or soy no problem.
    -1/2 cup sugar – i like it less sweet, but if you want to go for it, some recipes call for a cup.
    -2-3 tsp cinnamon
    -2 tsp vanilla
    -3 eggs, whisked (i like to wisk them first before adding the milk…it makes a lighter clafoutis, and more incoporated.)
    -1 tsp salt

    also i like to add the juice of half a lemon and zest.

    1/mix the wet ingredients together and wisk.
    2/add dry ingredients and wisk smooth. it should be looser than pancake batter but not watery. if you’re worried just add another tablespoon.
    3/butter our dish- you want the batter to be about 1 and a 1/2 inch thick, laying around the fruit but in the case of the apricots you want to still see them peeking out- so keep that in mind when you’re picking your clafoutis vehicle, sort of speak.
    4/ now, lay the apricots cut side down, pour batter around the fruit – if if you’re using berries, pour batter into buttered pan and sprinkle berries on top.

    cook for 30-35 minutes until golden brown and set in the middle, cool, and enjoy. You should get a custardy, tart, clafoutis, and if you added too much flour, you’ll be enjoying a lovely dutch pancake-like thing.

    also, i like a little powdered sugar on top.

    anyway, a standby dessert that is delicious and easy, what’s not to love!!

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