summer stone fruit!

I am not really a huge summer fan I know I know I'm crazy but the heat makes me irritable and my allergies are terrible and my translucent white skin burns terribly easy even with loads of sunscreen on.  I usually start longing for brisk fall days before 4th of July even happens.  I live to go apple picking and love everything pumpkin.  Part of me has already started thinking about baked goods for the fall but a new part of me, one that wasn't there before is embracing the long hot days and more importantly the seasonal produce.  I started this past weekend with a trip to the market to have some snacks for some guests and came away with mountains of peaches, plums, blackberries and strawberries. 

With a stocked fridge and and over flowing fruit bowl my mind starting spinning with all the yummy things I could make.  First on the list was blackberry cornmeal pancakes and a yummy fruit salad but I forgot to take picture cause I was distracted and was chatting.  All I have to share is the reminisce of macerated blackberries.  The pancakes were tasty but the blueberries were by far the star.

I new I wanted to bring some yummy goodness to the pool on sunday but what to bring was a challenge I didn't want to slave away all day over a hot stove and a pie the prefect fruit dessert required rolling out dough in heat which was not gonna happen that would equal Katelin cranky time and no one wants that so I decided on a plum clafoutis.  Now a tradition clafoutis is made with cherries but I didn't have any and if I did I always eat them too fast to ever get the chance to bake with them so plums it was.  I thought about peaches but I have other ideas for those like this sounds good right??

This is my new go to dessert for the rest of the summer.  I want to try it with every berry and stone fruit I come across it is so stinkin easy!  It was the perfect end to a lazy sunday meal of juicy delicious ribs, fresh corn on the cob and a lovely summer salad.  The mixture of ripe fruit and custardy cake was light and refreshing and not to sweet.  It was extra delightful with a scoop of vanilla ice cream.


PLUM CLAFOUTIS from Martha Stewart 
serves about 6


1/3 cup sugar
3/4 milk
1/2 cream
3 eggs
1 teaspoon vanilla
pinch salt
3/4 cup flour
about 3 cups of fruit but or enough to totally fill the dish you are using


Directions
preheat oven to 350 degrees then butter and dust with sugar a 9 inch pie pan or 8 inch square baking dish or 8 ramekins whatever floats your boat really
mix all ingredients except the fruit in a blender for about 1 minutes then let sit while you cut up the fruit. I cut each plum into 6 wedges but again this is totally up to how you want it to look small plums would look great just cut in
pour about 1/4 to 1/2 the batter into the dish then arrange the fruit how you like once all the fruit is placed add the remaining batter go very slow or the plums will float all over and ruin your pretty design.
pop that baby in the oven and cook for 45-60 minutes or until nicely golden and puffy.  I recommend serving slightly warm  if possible so the clafoutis is still a little puffy.  

also see what katie ate and orangette for more great clafoutis recipes