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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.
It’s Cherry Season! Summer Fruit Clafoutis Recipe
Lehman's
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 juice...
Ingredients
Sugar for dusting pie pan
4 eggs
1/2 cup sugar
Pinch of salt
Fresh fruit – berries, cherries, peaches – enough to cover the bottom of your pie pan
3/4 cup all-purpose flour
1 teaspoon of vanilla
1 cup milk
2 Tbsp melted butter
powdered sugar for sprinkling
Instructions
Preheat your oven to 350 degrees.
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.
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