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Recipe: Tutti frutti clafoutis uses mix of plums, apricots, blueberries
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.
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)
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.
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)
Comments
A recipe for preparing delicious meals from the bounty of the garden.
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Garden Checklist for week of May 19
Temperatures will be a bit higher than normal in the afternoons this week. Take care of chores early in the day – then enjoy the afternoon. It’s time to smell the roses.
* Plant, plant, plant! It’s prime planting season in the Sacramento area. If you haven’t already, it’s time to set out those tomato transplants along with peppers and eggplants. Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.
* Direct-seed melons, cucumbers, summer squash, corn, radishes, pumpkins and annual herbs such as basil.
* Harvest cabbage, lettuce, peas and green onions.
* In the flower garden, direct-seed sunflowers, cosmos, salvia, zinnias, marigolds, celosia and asters.
* Plant dahlia tubers. Other perennials to set out include verbena, coreopsis, coneflower and astilbe.
* Transplant petunias, marigolds and perennial flowers such as astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia and verbena.
* Keep an eye out for slugs, snails, earwigs and aphids that want to dine on tender new growth.
* Feed summer bloomers with a balanced fertilizer.
* For continued bloom, cut off spent flowers on roses as well as other flowering plants.
* Don’t forget to water. Seedlings need moisture. Deep watering will help build strong roots and healthy plants.
* Add mulch to the garden to help keep that precious water from evaporating. Mulch also cuts down on weeds. But don’t let it mound around the stems or trunks of trees or shrubs. Leave about a 6-inch to 1-foot circle to avoid crown rot or other problems.
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