After going on a binge with the hazelnuts and posting the creations in the past two entries, I promised myself that I would stay away from anything nutty. Promise kept!
We did buy more peaches, nectarines, and plums than we thought could seriously eat in a week and some of them were already starting to get soft. It doesn’t take long when they’re out at room temperature, even with the mild weather in Boston this week. The only reasonable course of action was to bake the softer ones up into a classic clafoutis!
I found a simple recipe and doctored it up with a little ground star anise and ground ginger to bring out the flavors of the fruit. Stone fruit are wonderful in that they pair well with a lot of the warmer spices like cinnamon and nutmeg that we’ll all be using as we move into the fall baking season, so I like to see this as a preview of what is to come. I decided to do something a little different and use the underrated aforementioned spices. And yes, rebels, the batter was thick and rich with the spices asserting themselves but not overpowering the beautiful stone fruit. It baked up into a not-too-sweet cakey, fruity treat that seems to encapsulate what late summer is all about. I’m looking forward to having some for breakfast tomorrow morning!
It’s easy to default to baking something chocolatey when one wants something sweet. However, if you take a look around and see the bounty that’s in the supermarkets and farm stands at this time of year, why wouldn’t you whip up an easy batch of late summer fruitiness?