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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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Garden Checklist for week of March 30

Your garden doesn’t mind April showers. Get busy now to enjoy those future flowers.

* Get ready to swing into action in the vegetable garden. As nights warm up over 50 degrees, start setting out tomato, pepper and eggplant transplants.

* From seed, plant beans, beets, cantaloupes, carrots, corn, cucumbers, melons, pumpkins, radishes and squash. (Soak beet seeds overnight in water for better germination,)

* Plant onion sets.

* In the flower garden, plant seeds for asters, cosmos, celosia, marigolds, salvia, sunflowers and zinnias.

* Transplant petunias, zinnias, geraniums and other summer bloomers.

* Plant perennials and dahlia tubers for summer bloom.

* Transplant lettuce and cabbage seedlings.

* April is the last chance to plant citrus trees such as dwarf orange, lemon and kumquat. These trees also look good in landscaping and provide fresh fruit in winter.

* Smell orange blossoms? Feed citrus trees with a low dose of balanced fertilizer (such as 10-10-10) during bloom to help set fruit. Keep an eye out for ants.

* Apply slow-release fertilizer to the lawn.

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