Summertime Sweets

Looking for the perfect dessert to bring to the neighborhood 4th of July BBQ? Try a berry clafoutis (pronouned kla-foo-tee). The classic French clafoutis is made with whole cherries (pits included) but you can make it with whatever fruit you fancy- blueberries, apricots, raspberries...I opted for fresh strawberries and blackberries intermingled with crunchy almonds. Mmm! My boyfriend (and taste testing guinea pig), Mr. S., isn't much into desserts but he seemed to love this one. It's the perfect balance of sweet and savory...I guarantee even your most persnickety eater will ask for seconds!

Strawberry and Blackberry Clafoutis
Makes 6 servings

1 cup fresh sweet strawberries, hulled
3/4 cup fresh blackberries
2 tablespoons of slivered or halved almonds
3 eggs
2/3 cup of baker's sugar
1/2 cup all-purpose flour, sifted
1/8 teaspoon salt
1 cup whole milk
3/4 teaspoon almond extract
1 teaspoon vanilla extract
Confectioners' sugar for dusting (optional)

- Preheat the oven to 350 degrees F. Grease a 9-inch or 10-inch round baking dish with butter, or coat well with cooking spray. Toss in the cherries, blackberries, and slivered almonds.

- In a large bowl, whisk eggs, sugar, flour, and salt until smooth.

- Add milk, almond extract, and vanilla extract. Whisk until smooth. Pour into the baking dish.

- Bake for 40-50 minutes or until puffed and lightly browned and a toothpick inserted into the center comes out clean. When you pull it put of the oven it will wiggle a bit which is normal. Place on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling. When cool, dust the clafoutis with confectioners' sugar (optional). Serve.

* Recipe adapted from Cherry and Blackberry Clafoutis by Food Blogga)