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Summer fruit get together in this easy, creamy dessert

Recipe: Tutti frutti clafoutis uses mix of plums, apricots, blueberries

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A dessert made for and by summer: Tutti frutti clafoutis. 

Early summer brings an abundance of juicy plums, apricots, peaches, cherries and their crosses such as pluots, apriums and pluerries. Don’t forget blueberries, blackberries, strawberries and all those other sweet little gems.

Don’t have quite enough of one kind to make a pie or a cake? It’s time to mix and match.

Tutti frutti means “all fruits,” as in all the different fruits you may have on hand. And this dessert mixes them up deliciously.

Clafoutis, a custard-like cake (or a cake-like custard), originated in central France. Traditionally, it’s filled with cherries or plums.

This version can use cherries and plums – plus peaches, apricots and pluots; whatever you have on hand. A half cup of blueberries adds more color and little bursts of berry flavor; other berries would do the same trick.

Almond flour adds richness and flavor. The vanilla yogurt substitutes for the traditional heavy cream.

Have fun trying different combinations. Served warm or cold, this clafoutis works for breakfast, too.

Mix of fruit in a bowl
Put together whatever summer fruits you have for this recipe. 

Tutti frutti clafoutis

Makes 6 to 8 servings

Ingredients:

Butter and sugar for pan

2 cups mixed soft fruit (plums, apricots, peaches, cherries, pluots, etc.)

½ cup blueberries or other berries

¾ cup sugar (divided)

3 eggs

1/3 cup almond flour

1/3 cup all-purpose flour

¼ cup milk

¾ cup vanilla yogurt

2 tablespoons Demerara or white sugar (for topping)

Whipped cream (optional)

Clafoutis
The puffy top hides the array of fruit.

Instructions:

Preheat oven to 375 degrees F.

Prepare a 9-inch pie pan. Butter pan, then dust with sugar. Set aside.

Prepare fruit. Pit and slice into similarly sized pieces. In a bowl, toss fruit and blueberries with ¼ cup sugar. Set aside.

In a mixing bowl, beat eggs with an electric mixer until foamy. Add ½ cup sugar, beat some more. Sift together almond and all-purpose flour; add to egg mixture. Beat to combine. Add milk and yogurt. Beat to combine. Batter will be thick and creamy.

Arrange fruit on the bottom of the prepared pan. Pour batter over fruit.

Sprinkle Demerara or white sugar over top.

Place pan on a cookie sheet (to catch any overflow) and slide into oven.

Bake at 375 degrees for 40 minutes or until golden brown and puffy.

Cake with slice out of it
The clafoutis makes a great dessert or a delicious brunch treat.

Remove from oven and let cool at least 30 minutes before serving.

Serve warm or cold, with whipped cream if desired. Refrigerate any leftovers.

(Photos by Debbie Arrington)

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Dig In: Garden Checklist

For week of March 24:

In between cloud bursts, try to catch up with early spring chores. 

* Attack weeds now! Get them before they flower and go to seed. Take a hoe and whack them as soon as they sprout. Aim for 1 inch below the soil line.

* Start preparing vegetable beds. Spade in compost and other amendments.

* Prune and fertilize spring-flowering shrubs after bloom.

* Feed camellias at the end of their bloom cycle. Pick up browned and fallen flowers to help corral blossom blight.

* Feed citrus trees, which are now in bloom and setting fruit. To prevent sunburn and borer problems on young trees, paint the exposed portion of the trunk with diluted white latex (water-based) interior paint. Dilute the paint with an equal amount of cold water before application.

* Feed roses with a balanced fertilizer (such as 10-10-10, the ratio of nitrogen, phosphorus and potassium available in that product).

* Prune and fertilize spring-flowering shrubs and trees after they bloom. Try using well-composted manure, spread 1-inch thick under the tree. This serves as both fertilizer and mulch, retaining moisture while cutting down on weeds.

* Cut back and fertilize perennial herbs to encourage new growth.

* Seed and renovate the lawn (if you still have one). Feed cool-season grasses such as bent, blue, rye and fescue with a slow-release fertilizer. Check the irrigation system and perform maintenance. Make sure sprinkler heads are turned toward the lawn, not the sidewalk.

* In the vegetable garden, transplant lettuce and cole family plants, such as cabbage, broccoli, collards and kale.

* Seed chard and beets directly into the ground.

* Plant summer bulbs, including gladiolus, tuberous begonias and callas. Also plant dahlia tubers.

* Shop for perennials. Many varieties are available in local nurseries and at plant events. They can be transplanted now while the weather remains relatively cool.

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