Well, yes, all those tempting blackberries were calling me back. At the close of my last blog, armed with gloves and a wire basket, I had, in fact, returned to one of those dangerously attractive berry patches. My mission: harvest a supply larger than I could carry in one hand. In spite of painfully prickly vines, pesky bees, and snoozing garter snakes, the tantalizing taste of sweet, tangy blackberries lured me on.
No pain, no gain.
Back safely in my kitchen, it’s hard to believe I could consider heating up the oven in the middle of a late August afternoon. But since temperatures still lingered in the low 70’s, I instantly knew some of the luscious berries would find their way into one of my favorite desserts: clafoutis.
Typically, I enjoy a light, puffy, crepe-like style with fruit suspended in a firmly set custard center. The batter is whipped up in the blender; it rests briefly, then poured over the fruit, and baked in a hot oven. Here, I opt to quickly whisk the liquids into the dry ingredients ― which creates a thinner, less integrated batter. This is poured over the fruit layer and baked in a more moderate oven. The slight shift in approach results in a greater contrast between the layers.
Since clafoutis can be served warm, room temperature, or cold, my choice is clear. I can hardly wait for it to cool long enough to set. Still almost hot, it cuts like a dream – thanks to the firmly baked bottom.
Does clafoutis improve as it cools?
Huh, hard to tell, it’s so darn good!
All this protein, surely another piece will suffice for dinner…
Bet you can’t eat just one piece, either.