Wild Mulberry, Cherry and Pistachio Clafoutis… the First of the Season

I have always loved this time of year. As a kid, the end of May and beginning of June were always an exciting time. The weather unpredictable (“hasta el cuarenta de mayo no te quites el sayo”), but the first signs of summer would start making their first appearance. Morning dew on the grass on our walk to school, the first strawberries and cherries at the market. It was the anticipation of the three months of vacation ahead of us. Time spent outside, at the beach or going hiking.

Going back to my childhood, I remember the times later in the summer (actually closer to the end of summer), when we used to pick blackberries from a wild bush close to my house. Close to the train tracks surrounded by rusty metal and imminent tetanus shots. We spent hours there with buckets eating and picking berries for jam.

Last Sunday, we found wild mulberries at the farmers market. Mulberries that grow wild behind one of our farmers’ yard. I couldn’t believe it. I haven’t had a wild mulberry in years. We picked a couple of pints and enjoyed them like candy. Mano a mano.

The first cherries of the season also appeared this week and of course, I had to go with a classic. A clafoutis with mulberries, cherries and pistachio meal. Also, gluten free and casein free as I used coconut milk and cornstarch.

We ate the clafoutis on Mother’s Day when we had a gigantic BBQ pit for our entire neighborhood. It was one of those almost unbearable hot Florida afternoons. We set out camp outside with big umbrellas, lawn chairs and a hose. BBQ and hose must go hand in hand. The kids played in the water for hours, we nibbled on BBQ all day, drank homemade ginger ale and had clafoutis for dessert. Ah, summer!

Mulberry, Cherry and Pistachio Clafoutis

Makes 9″ pan (I made an 8″ one plus 3 small ramekins)

2 cups mulberries and pitted cherries
3 eggs
1/2 cup sugar
1/3 cup cornstarch
pinch of salt
2 Tbs pistachio meal
3/4 cup coconut milk (or whole milk)
1/2 vanilla bean, scraped
Zest of 1 lemon
Ghee for brushing the ramekins (or room temperature butter)

Brush pan with softened ghee or room temperature butter. Heat oven to 350F.

In a large bowl, whisk together the eggs and sugar. Add the cornstarch and whisk until dissolved. Add salt, pistachio meal, coconut milk, vanilla and lemon zest. Whisk until all incorporated.

Pour into pan and bake until set and edges are golden brown.