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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Food in My Back Yard Series
June 10: Battling early-season tomato pests
June 3: Make your own compost
May 27: Where are the bees when you need them?
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April 29: What's (already) wrong with my tomato plants?
April 22: Should you stock up on fertilizer? (Yes!)
April 15: Grow culinary herbs in containers
April 8: When to plant summer vegetables
April 1: Don't be fooled by these garden myths
March 25: Fertilizer tips: How to 'feed' your vegetables for healthy growth
March 18: Time to give vegetable seedlings some more space
March 11: Ways to win the fight against weeds
March 4: Potatoes from the garden
Feb. 25: Plant a fruit tree now -- for later
Feb. 18: How to squeeze more food into less space
Feb. 11: When to plant? Consider staggering your transplants
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Garden Checklist for week of June 8
Get out early to enjoy those nice mornings. There’s plenty to keep gardeners busy:
* Warm weather brings rapid growth in the vegetable garden, with tomatoes and squash enjoying the heat. Deep-water, then feed with a balanced fertilizer. Bone meal or rock phosphate can spur the bloom cycle and help set fruit.
* Generally, tomatoes need deep watering two to three times a week, but don’t let them dry out completely. Inconsistent soil moisture can encourage blossom-end rot.
* It’s not too late to transplant tomatoes, peppers or eggplant.
* From seed, plant corn, melons, pumpkins, radishes, squash and sunflowers.
* Plant basil to go with your tomatoes.
* Transplant summer annuals such as petunias, marigolds and zinnias.
* It’s also a good time to transplant perennial flowers including astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia, salvia and verbena.
* Feed camellias, azaleas and other acid-loving plants. Mulch to conserve moisture and reduce heat stress.
* Cut back Shasta daisies after flowering to encourage a second bloom in the fall.
* Trim off dead flowers from rose bushes to keep them blooming through the summer. Roses also benefit from deep watering and feeding now. A top dressing of aged compost will keep them happy. It feeds as well as keeps roots moist.
* Pinch back chrysanthemums for bushier plants with many more flowers in September.
* Tie up vines and stake tall plants such as gladiolus and lilies. That gives their heavy flowers some support.
* Dig and divide crowded bulbs after the tops have died down.
* Feed summer flowers with a slow-release fertilizer.