Seven or eight years ago I asked my neighbor Mary, who was off island at Surry Gardens to buy some plants, if she would pick up three small raspberry bushes for me. It has always been my dream to have a raspberry patch in my own yard, one that would produce enough berries to bake with, to freeze, and even to invite friends over to pick.
I cleared out a neglected area of my fenced-in garden, lovingly spaced my plants with room to grow, and crossed my fingers. It took a while for those little bushes to produce. Every year I would get a few more berries, but maybe only a cup at a time. The new plants started to spread but the dancing red quarts of my dreams were not to be found in my garden.
This year, in May, I cut off the dead canes and pulled out the young plants that were crowding the more mature ones in the patch. I supported some of the taller stalks, weeded, spread out plant food, and covered the ground with straw. I’ve been diligent about watering and the summer weather has cooperated. Ta da! This year, my raspberry dreams came true.
I’ve picked and picked again. I’ve made desserts and baked oatmeal with my raspberries.
I’ve picked and picked again. I’ve made desserts and baked oatmeal with my raspberries. I’ve frozen a couple quarts to use in the winter, and I invited Mary over to pick, especially since she was the one to choose the original plants.
One of my favorite ways to use berries is to make a “clafoutis” (pronounced: kla-foo-tee) which is defined as “a tart made of fruit, usually cherries, baked in a sweet batter.”
I have made this before with cherries, and gooseberries, but this year the raspberry clafoutis is my go-to. I’m sharing the recipe, fully remembering my mistake of leaving out the key ingredient of a recipe the last time I shared one and hoping you will trust me on this one! (Those missing two cups of oats will haunt me forever.)
Raspberry Clafoutis
Ingredients:
2-1/2 to 3 cups raspberries—enough to cover the bottom of a 12”skillet.
1/2 cup all-purpose flour
1/4 tsp salt
1/2 cup sugar
1 teaspoon vanilla extract
4 eggs
1-1/2 cups half and half
powdered sugar
1 tablespoon butter, for buttering the skillet
Instructions:
Butter bottom and sides of a 12-inch cast iron or stainless-steel skillet (one that can be baked in the oven). Pre-heat oven to 375 degrees.
Bring the half and half to a boil then remove from heat.
Let cool for about 5 minutes.
Add the half and half to a blender along with the eggs, vanilla, sugar, salt, and flour.
Blend for a few minutes, making sure the batter is very smooth. No lumps!
Arrange raspberries in the buttered skillet and pour the batter over them.
Bake for about 45 minutes, until fully cooked. (No gooey batter)
Dust with confectioner’s sugar and serve warm or cool. Serves 8.
This recipe seems pretty adaptable. I hope to try it with peaches soon. I’ve read recipes that use almond flour instead of all-purpose flour which would make it gluten free, but I haven’t tried that yet. The leftovers make a great breakfast with a dollop of yogurt on top. Happy picking and happy baking!
Barbara Fernald lives, gardens, and cooks on Islesford (Little Cranberry Island). She may be contacted at Fernald244@gmail.com.
