I’ve been savoring the summer weather here — late-night Midwestern thunderstorms, misty early mornings, and clear, sunlit afternoons. There’s a special, rolling drama to heat and humidity in the heartland that stands apart from other regions where I’ve lived. Those thunderstorm evenings, with the scent of rain and cooling air, are what summer looks and feels like to me.
This week I was lucky enough to benefit from my friend Jordan’s generous cherry plum tree harvest. The porch and sidewalk were dotted with fallen fruit, bright splashes of red. Cherry plums are sweet, juicy, and just a touch larger than cherries. They inspired me to make a plum clafoutis — a rustic French dessert that’s custard-like in texture and perfect for showcasing summer stone fruit. I decided to adapt the classic into a gluten-free and refined sugar-free version.
