This is a reader inspired recipe. There is no better way to “preserve” the summer, when the season is overflowing with the luscious fruits. Continue reading Nectarine Preserve…
We are deep into the intense Texas summer. These are the only couple of months that I wished I was some place else – a long vacation in the mountains sitting on the porch and enjoying the crisp pleasant air. The sun is burning down the garden and the flowers and one has to squint beneath the sunglasses when outdoors.
The desire to eat and cook has disappeared. But we are having enough of coolers, salads, fresh fruits and of course ice cream. Never before have I used a gadget more than I have been using the ice cream maker. Every batch I make lasts through only for a few days.
A simple and elegant recipe for a succulent summer dessert. A nutty crumbly topping sits on the luscious jammy fruit cushion – a cushion of cherries and blackberries – an intensely satisfying morish kind of dessert.
Clafoutis – (pronounced Kla-foo-tee) is a kind of baked fruity custard dessert, mine here done with the dark bing cherries and apricots.
What is a Clafoutis, one might ask? A lovely way to celebrate and showcase summer I would say – subtle, light, airy sweet bites richly studded with juicy fruits and the so wonderful flavor of almond.
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