So we arrived in Canada just in time for blackberry season, and it turns out that this year’s weather has produced an especially plentiful crop. They grow almost like weeds in any green space and are free for the picking along the roadside. What’s unbelievable is that supermarkets try to get away with selling them in tiny containers for $6. Since berries are so expensive in general, why would anyone buy them when you can get them for free!?
We got busy picking and pricking our fingers on their thorns, but it was well worth it for the haul of juicy, sweet and sour berries that we brought home. I was not lacking ideas for what to do with them, and since I usually can’t afford to buy fresh berries I took advantage to try a couple of new things. Of the more successful experiments were rosemary-infused blackberry syrup mixed into a cocktail of vodka and limonata, and this blackberry clafloutis.
I’ve had it in my mind to make clafloutis for quite some time as it’s a dessert I know well from my time living in France. Typically it’s made with cherries, but alas, cherry season came and went this year before I managed to find time for it. Not really a good excuse since it’s stupid simple and takes less than an hour to make. Free blackberries to the rescue! Most recipes call for the clafoutis to be baked in a pie dish and then sliced and served like a pie, but you can also bake them in ramekins as I’ve done here for nifty little individual portions. Enjoy!
Serving Size: 1
Amount Per Serving: Calories: 572Total Fat: 31gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 265mgSodium: 262mgCarbohydrates: 62gFiber: 7gSugar: 44gProtein: 13g