It’s the season of abundance. The bush fruit is approaching its peak. Eggs are coming faster than we can consume them and the cow is giving copious amounts of creamy milk. Finding ways to use it all up can be a challenge. Much fruit has been juiced and gorgeous jars of crystal clear raspberry jelly grace my pantry shelves. More has been set to ferment with sugar and yeast and will provide healing syrups during the winter cold season. Eggs have been fried and deviled, pickled and poached but still they come. Cream has been churned into butter and the milk is curing into rounds of cheddar cheese.
In the midst of my own abundance, a friend stopped by with a sack of sweet red cherries from her own trees. They are such a treat and my breakfast of yogurt and granola was much better for a handful of them. I was still left with a rather large sack. There was not enough to justify dragging out the canner, but there were plenty for me to indulge in my favorite summer dessert, Fresh Fruit Clafoutis. This is a French dessert that takes advantage of the best this season has to offer. And, it’s so simple you can pull one together without referring to the recipe after a time or two. Absolutely delicious with any summer fresh fruit – or try two or more fruits!
But first, pit your sweet cherries:
- sugar for dusting pie pan
- 4 eggs
- ½ cup sugar
- pinch of salt
- Fresh fruit - berries, cherries, peaches - enough to cover the bottom of your pie pan
- ¾ cup all-purpose flour
- 1 teaspoon of vanilla
- 1 cup milk
- 2 Tbsp melted butter
- powdered sugar for sprinkling
- Preheat your oven to 350 degrees.
- Generously butter a pie pan and then dust it liberally with sugar.
- Cover the bottom with washed and drained cherries, fruit or berries. If you are using a very tart berry or sour cherries, you can sprinkle them with a bit more sugar.
- Beat together: eggs, 1/2 cup sugar and salt until it’s light and creamy.
- Add flour and vanilla and beat until smooth.
- Add milk and melted butter and beat again.
- Pour over berries in pie pan and bake for 45 minutes.
- When the pie has cooled, sprinkle the top with powdered sugar.
- This is so simple but it makes an elegant presentation, especially when presented in a lovely, vintage pie plate.