This summer, more than any before, we’ve picked lots of fruit. It’s so incredibly good when straight from the tree or bush. We picked cherries in June, blackberries in July, plums, apples, grapes, and peaches in August. Several friends were over blessed in their home gardens and have let us “help them out” with their abundance of fruit. We’ve also gone to local U-picks. The fruit has all been so yummy and I like to preserve it by freezing or canning when we get more than we are able to consume fresh.
These awesome plums from a friend’s tree were begging to be made into something so I tried a new recipe. I was really pleased with how it turned out. And I learned something too. A clafouti is a French dish traditionally made with cherries. In fact cherry is actually indicated in the name clafouti so “plum clafouti” is really inaccurate. But whatever! You make a simple eggy batter and pour it over halved and pitted sweetened plums and bake. It got a big thumbs up from everyone at our place because it is absolutely incredible! I will likely convert it to a sourdough recipe next time I try it and I’ll let you know how it works out. Here’s a link to the recipe I used. But I didn’t use the lemon zest because I didn’t have any.
See? Yum, right? Maybe it’s not too photogenic, but just thinking about the juicy warm plums makes me really want to make it again now. I think next year I’ll try it with the cherries and leave the pits in like the French do. It’s supposed to infuse a nice almond flavor. At the moment I’m looking for what to do with my peaches! Any ideas?
Peach cobbler is always yummy or you can can them in their own juice and service over vanilla ice cream.
Yes, I’ve canned until I’m almost out of jars! 🙂 I may do something like peach cobbler very very soon.
I freeze mine and then get them out of the freezer and thaw them a little and combine them with some yogart or ice cream to make smoothies!