Summer markets bring us the best of the season. Right now I just can’t get enough of fresh fruits. Starting with the cherries in June.
Right now we have several kinds of peaches, plums and apricots. Most of the time, we end a meal with a simple piece of fresh fruit. At home, it’s not common to have dessert at a meal.
Perhaps on a Sunday lunch, people will come with a tray of pastries. A classic summer dessert would simply be to slice fruit into you wine glass ( most Italians use a tumbler) add a little sugar and cover with wine. Let it sit so the flavors can blend and stretch out your time at the table.
I trained as a pastry chef and sometimes I just love to make us something sweet, mostly which we would eat for breakfast. Nothing too sweet. Light cakes.
This morning on Instagram, two of my friends in France both posted peach desserts.
David Lebovitz posted a frangipane tart with peaches and raspberries
Kate Hill posted a Clafouti, which is in her July collection of recipes in her Gascon Year cookbooks.
I was recording a recipe for my Patreon page, a raw tomato summer pasta sauce so had time really while the pasta boiled to throw together a quick recipe which was a mishmash of both recipes.
Frangipane is like a light marzipan with eggs in it you can bake in a tart pan. It’s a classic and easy to make, but I didn’t want to make a pie crust.
Clafouti is perfect for summer, a light custard baked around fresh fruit. the custard has some flour… so I simply substituted almond flour for the flour in the clafouti recipe. Both recipes have eggs and sugar, then I added a little milk as for the clafouti and baked it.
I didn’t want it too eggy. The almond flour formed a nice little crusty part at the top and the inside was a denser custard.
So here is the video I made…
View this post on Instagram
about 1/2 cup of almond flour, mixed with 1/2 cup of sugar, 2 eggs. I added some milk, maybe a cup?
I heated 2 tbs of butter in my cast iron skillet. Cut the peaches and apricots. Placed the fruit in the pan and poured the “frangipane” custard on top.
Baked for an hour at 350.
Normally eaten cold, but we couldn’t wait.
Do be careful, hot fruit BURNS.
If you make this, tag me!!!
on Instagram i am @divinacucina
Looks great! Glad you enjoyed it : )
xxx