Baby birds have to leave the nest some time.
We drove North, way North around Lake Michigan this weekend to drive Jack to summer sleep away camp. I made his bed while he paced, eager for us to leave. But I took my time making it warm and comfy. A mother knows… soft sheets can do wonders to ward off homesickness at bedtime. Our trip home took us by many Michigan farm stands. One sign in particular was irresistible: Sweet Dark Michigan Cherries.
We left tire marks on the road in our haste to get to the cherries.
The cherries were even better than the road sign promised. Their juice ran down my chin and stained my fingers bloody. I fed little chunks to Sophie who laughed and opened her mouth wide like a baby bird asking for more. It was a feast that almost made me forget that Jack wasn’t with us and was no doubt already having a blast at camp.
I made sure to leave a few cherries to make clafouti once we got home. Clafouti is a simple, very homey looking fruit dessert that tastes like a puffy vanilla crepe. While you can make it with any fruit, there’s something pretty close to perfection about hot, bubbly cherries nestled in a bed of warm crumb. Top it with a scoop of vanilla ice cream, or better yet, Jeni’s Salted Caramel ice cream, and you may need to eat your clafouti in private to moan aloud.
- 2 cups of summer fruit such as blueberries, raspberries, pitted cherries, plums, or quartered pears
- ¾ cups of flour
- ¾ cups of sugar
- 2 eggs
- 8 ounces of heavy cream
- 3 teaspoons of vanilla extract
- Preheat the oven to 400 degrees Fahrenheit.
- Butter and flour a baking dish.
- Fill the bottom of the baking dish with the fruit. Set aside.
- Sift the flour and sugar together.
- In a separate bowl, slowly whisk together the flour/sugar mixture, eggs, cream, and vanilla until just blended.
- Pour on top of the fruit. Bake 30 to 35 minutes or golden brown.
- Serve immediately, either plain or with ice cream.