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.