When life gives you lemons, make lemonade.

When the benevolent folks at your local Victory Garden give you freshly harvested gooseberries, red raspberries, and champagne currants, make clafoutis.

(Click on any image to view it in high resolution.)

Clafoutis is a French dessert (or a righteous breakfast 😉) that occupies the territory midway between a baked custard and bread pudding.

The pronunciation is kla foo tee: disregard the final S and execute each syllable with equal stress, à la mode française.

By the way, if you need a good laugh (and who doesn’t these days?) go to Google and type in “pronounce clafoutis” and listen to it confidently mangle the word as kluh fau tuhs. Talk about executing syllables. You can’t make this stuff up.

It’s customarily made with black cherries or rhubarb, but today’s combination of fruit was the berries! (Sorry, not sorry.) Best of all, the dish couldn’t be easier to prepare. Essentially, eggs, half & half, sugar and almond extract go into a blender for a couple of minutes, flour is mixed in, and the batter is poured into a hot, generously buttered baking dish. Add the fruit (some recipes pour the batter over the fruit), bake until golden brown and puffy, et voilà!

Next time: Rhubarb!