Lovely and Versatile Dessert

The seasons are really changing now, the stone fruits and tomatoes about gone. It’s pomegranate time, and, in what in southern california passes for seasonal change, it’s about time to switch from Valencia oranges to navels. Our blackberries are in the freezer, waiting for fall and winter desserts. Soon it will be time to go mushrooming.

All this talk about foraging for food, gardens and forest foods has me thinking about one of the best ways to use about any fruit. It’s a recipe from my friend “A” (you know who you are) from her time in France, I think. Ooh, how cool. I have a mysterious friend named “A” who once spent time in France.

The recipe is a version of the clafoutis dessert, but not all custardy like some, and is perfect for summer, winter, spring, and fall. Because we are Texan folk, we call it “that cobbler.” It tastes like candy on the edges, and is a great thing to do with tons of fruit. It is best with plums and/or apricots. No wait, it is best with apples and berries. No wait….just blackberries. No wait….

Anyway, here’s the recipe just the way “A” gave it to me:

 

Clafoutis

Set oven to 350 degrees.

Melt 1 stick of butter (or less if you’re on a diet) in a baking dish while you preheat the oven. By the time you finish preparing the other ingredients, the oven will be preheated. It’s okay if the butter browns slightly.

Mix and beat well together, then pour into melted butter:
1 c. flour
1 c. sugar
3/4 c. milk (buttermilk is good; if you use it, add 1/4 tsp. baking soda)
2 tsp. baking powder
pinch of salt (Me: I only add the pinch of salt when I use unsalted butter, b/c our salted butter is quite, well, salty.)

Pour 3 or 4 cups of fruit over the batter. (When I use plums, I cut them in half and arrange them on top instead of pouring because it looks more beautiful. When I use apples, I mix a tablespoon or so of lemon juice in with them before putting them on the batter.) (If you think the fruit is not very sweet, you could sprinkle sugar on top before baking.)

Bake 45 minutes until browned and puffy. Especially good warm with ice cream.

Advertisements

1 Comment

Filed under Uncategorized

One response to “Lovely and Versatile Dessert

  1. Anne

    Yes, this is a delicious recipe, and easy. Another way to have it is with warm cream. Mmmm….
    Love, “A”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s