Recipe: Tutti frutti clafoutis uses mix of plums, apricots, blueberries
A dessert made for and by summer: Tutti frutti clafoutis.
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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.
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Put together whatever summer fruits you have for this recipe.
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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)
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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.
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| 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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Garden Checklist for week of Jan. 19
Dress warmly in layers – and get to work:
* Apply horticultural oil to fruit trees to control scale, mites and aphids. Oils need 24 hours of dry weather after application to be effective.
* This is also the time to spray a copper-based oil to peach and nectarine trees to fight leaf curl. The safest effective fungicides available for backyard trees are copper soap -- aka copper octanoate -- or copper ammonium, a fixed copper fungicide. Apply either of these copper products with 1% horticultural oil to increase effectiveness.
* Prune, prune, prune. Now is the time to cut back most deciduous trees and shrubs. The exceptions are spring-flowering shrubs such as lilacs.
* Now is the time to prune fruit trees. Clean up leaves and debris around the trees to prevent the spread of disease. (The exceptions are apricot and cherry trees, which are susceptible to a fungus that causes dieback if pruned now. Save those until summer.)
* Prune roses, even if they’re still trying to bloom. Strip off any remaining leaves, so the bush will be able to put out new growth in early spring.
* Clean up leaves and debris around your newly pruned roses and shrubs. Put down fresh mulch or bark to keep roots cozy.
* When forced bulbs sprout, move them to a cool, bright window. Give them a quarter turn each day so the stems will grow straight.
* Browse through seed catalogs and start making plans for spring and summer.
* Divide daylilies, Shasta daisies and other perennials.
* Cut back and divide chrysanthemums.
* Plant bare-root roses, trees and shrubs.
* Transplant pansies, violas, calendulas, English daisies, snapdragons and fairy primroses.
* In the vegetable garden, plant fava beans, head lettuce, mustard, onion sets, radicchio and radishes.
* Plant bare-root asparagus and root divisions of rhubarb.
* In the bulb department, plant callas, anemones, ranunculus and gladioli for bloom from late spring into summer.
* Plant blooming azaleas, camellias and rhododendrons. If you’re shopping for these beautiful landscape plants, you can now find them in full flower at local nurseries.
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