Summer desserts?

My favorite farmer's market is starting to feature some terrific summer fruit, and perhaps we can share some hot-weather favorite desserts.

Bon Appetit recently published a recipe for Cherry-Almond Clafouti, which is a rustic French dessert (it's also served for breakfast) that's sort of a cross between a pancake and custard. I've made it twice now, and while turning on a hot oven probably doesn't qualify for it being a summer dessert it's really tasty - and you can use almost any fruit in it. If you use a fruit with a high water content such as plums just add a little more flour to the recipe. I serve this with a dollop of crème fraîche.
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1/2 cup whole almonds (about 2 ounces)
1 1/4 cup whole milk

1 tbsp plus 1/2 cup sugar
8 oz dark sweet cherries, pitted, halved (about 2 cups)

3 large eggs, room temperature
1/2 tsp almond extract
pinch of salt
1/4 cup all purpose flower
Powdered sugar

Blend almonds in processor until ground but not pasty. Transfer to small saucepan, add milk and bring to simmer. Remove from heat; let steep 30 minutes. Pour through fine strainer, pressing on solids to extract as much liquid as possible. Discard solids in strainer.

Preheat oven to 375F. Butter 10 inch diameter glass pie plate, sprinkle with 1 tbsp sugar. Scatter cherries evenly over bottom of dish.

Using electric mixer, beat eggs, almond extract, salt, and remaining 1/2 cup sugar in medium bowl until well blended. Add strained almond milk and beat to blend. Sift flour into egg mixture and beat until smooth. Pour mixture over cherries. Bake until set and knife inserted into center comes out clean, about 30 minutes. Cool completely then sift powdered sugar over top.

cobbler:) He's a cagey one:)

fresh, sugared peaches, and a dollop of whipped cream or vanilla yogurt. Pure heaven.

I also love raspberry sorbet with fresh peaches.

Whatever fruits that look good and hopefully are on sale. Cut everything up and keep it chilled in an old piece of crockery from the 50s. I don't know why but this Cronin crock or bean pot mom bought at the A&P keeps things very cold.

Layer fresh fruit with sliced pound cake, whipped cream, and pudding. I brush the pound cake {or angel food cake) with jello or a liquer.

There are countless variations on this theme. I also sometimes mix mascarapone with the whipped cream and use biscotti or lady fingers for a fruit tiramisu. (I use quite a bit of liquid to soften the biscotti)

Sliced jicama, ice cold melon, dust with chile powder and a little salt and serve icy cold in a paper cone(traditional) or a dessert dish.

It works with jicama and almost any summer fruit. The chile plays off the sweetness and the jicama adds crunch.

into bite sized chunks and served with a dip made of one jar of marshmallow creme mixed with an 8 oz. package of softened cream cheese. It sounds terribly sweet, but it really tastes delicious. You can also use canned fruits with this if you drain them well.