Do you have any suggestions for flavourless plums? I have a bowlful of gorgeous little plums that were so tempting at the market. Unfortunately, they’re bland and mushy.
Alas I am not much of a baker, jam maker or ice cream maker ( although I was a donut maker for two years in high school-a VERY long time ago) But these all look and sound so good I am tempted to try making a few of them. Merci beaucoup David😉
Just in time for my summer CSA box -- which is nothing but stone fruits from the Seattle area -- to start making their weekly appearance chez moi. Thank you for the tasty compendium!
Thank you David for putting all of your favourite fruit recipes in one place! I thought I had the Roger Vergé book you mentioned, but it turns out I have "Cooking with Fruit" and "Vegetables in the French Style", both published in the mid-nineties in translation in the US. Now I'm happily lost in those books. His clafoutis recipe is in the fruit book, but I've not made it. (I used to make a 'clafoutis grand-more' from marmiton, which didn't call for almond flour). His prune compote is wonderful though. I'm going to keep an eye out for his original French books when I come across any used book sales. I haven't made clafoutis in years, because we usually just eat all the cherries first!
I love clafoutis and I have heard various explanations for pit or no pit(and made them both ways, but not side by side), but I just read an interesting explanation for keeping the pit. You keep the pit so that when you bite into the cherry it is supposed to burst a little bit. Maybe not more flavor, but a burst of flavor? I can't wait to make the plum flaugnarde! Merci, David.
I love fruit and I’m looking forward to making several of your recipes. Thank you so much for having your recipes listed along with your beautiful photographs. It will make it easy to go straight to them from the Substack app!
Thank you! Yes, I have been reading your article. I love your writing style, very easy going. I'm not too worried about the price, I live in So Cal, Pasadena. Nothing is cheap here lol
Do you have any suggestions for flavourless plums? I have a bowlful of gorgeous little plums that were so tempting at the market. Unfortunately, they’re bland and mushy.
In the cherry clafoutis?
What about using almond milk in this?
I made the blueberry lemon buckle, which was DELICIOUS.
How would I prepare rhubarb to substitute the blueberries? (I might not use the lemon syrup with rhubarb though)
OMG!!! I WANT THEM ALL!!
Alas I am not much of a baker, jam maker or ice cream maker ( although I was a donut maker for two years in high school-a VERY long time ago) But these all look and sound so good I am tempted to try making a few of them. Merci beaucoup David😉
Just in time for my summer CSA box -- which is nothing but stone fruits from the Seattle area -- to start making their weekly appearance chez moi. Thank you for the tasty compendium!
Every single one of these looks absolutely amazing.
Thank you David for putting all of your favourite fruit recipes in one place! I thought I had the Roger Vergé book you mentioned, but it turns out I have "Cooking with Fruit" and "Vegetables in the French Style", both published in the mid-nineties in translation in the US. Now I'm happily lost in those books. His clafoutis recipe is in the fruit book, but I've not made it. (I used to make a 'clafoutis grand-more' from marmiton, which didn't call for almond flour). His prune compote is wonderful though. I'm going to keep an eye out for his original French books when I come across any used book sales. I haven't made clafoutis in years, because we usually just eat all the cherries first!
Oh la la. I'm going to start at the top of this post and make every single thing in it. Thank you for making my summer that much sweeter, David.
I love clafoutis and I have heard various explanations for pit or no pit(and made them both ways, but not side by side), but I just read an interesting explanation for keeping the pit. You keep the pit so that when you bite into the cherry it is supposed to burst a little bit. Maybe not more flavor, but a burst of flavor? I can't wait to make the plum flaugnarde! Merci, David.
Those peach shortcakes ... OMG. I can't express how disappointed I am to be in another hemisphere. I shall watch and wait. x
I love fruit and I’m looking forward to making several of your recipes. Thank you so much for having your recipes listed along with your beautiful photographs. It will make it easy to go straight to them from the Substack app!
That spiced plum cake is the stuff of dreams. I make it every year it’s just perfect!!
Be still my heart... if this is not the best round up ever for summer fruit recipes... thank you- perfect inspiration!!
🤣🤣 mid winter here in Australia so will have to keep your lovely summer recipes for a few months!
Thank you! Yes, I have been reading your article. I love your writing style, very easy going. I'm not too worried about the price, I live in So Cal, Pasadena. Nothing is cheap here lol