Cherry Vanilla Pound Cake with Rosemary Glaze and Pistachios

This weekend, I said my goodbyes to this season's Pearson peaches. They were seriously gorgeous and juicy this season, all season! I ate them constantly and had to restrain myself from putting them in all my baked goods. My boyfriend and I celebrated Saturday night with a delicious peach crisp topped with vanilla ice cream.

We maaay have eaten the entire thing between the two of us. I can't say for sure.

Except that I can, and we did.

It's ok though. It was totally summer. Totally acceptable.

Luckily, summer is yielding other beautiful fruits. Figs have been bountiful at the farmer's markets, along with watermelon (ps: have you ever had a yellow watermelon? super duper crunchy awesome). And Whole Foods has been bursting at the seams with gorgeous plums and plumcots and pluots and some sort of velvet something plums. They also have sweet cherries. Look how lovely:

This summer has also brought mad heat and crazy downpours. Neither of which I'm a huge fan of. Sweat and frizz. Not attractive.

The heat has definitely put my balcony-housed herbs through the ringer. The downpours, however, have been so good to them, have made them big and vibrant and flourishing! Especially the basil and rosemary. It makes me happy.

Do you ever have those moments where you envision something that you know will prove to be pure genius? Me neither. (I'm a worried baker. Rarely certain.) Mostly, I just surprise myself after the fact.

I knew this combination would happen--sweet cherries, pistachio, rosemary--but I was a tad wary whether it would be as good in reality as it was in my head.

But let me tell you something. It's even better.

Cherry Plum Clafoutis Cups

Well hello June, it's nice to see you!

I like June.

June brings good things.

Official summer things. Like sun and heat. Dresses and sandals. Iced coffee and cold treats. Farmers markets and summery fruits.

You should know something about me. I have this thing with fruit. I eat fruit for breakfast. I fulfill my snacking needs with fruit. I make fruit fit swimmingly well with lunch, perhaps in a salad or on peanut butter, and into dinner, perhaps roasted and thrown in pasta. I always want fruit in my dessert, in any form really. And have we discussed how a $3 bag of Georgia peaches causes grabbings for bourbon? It's sort of a problem. Onto cherries and plums!

Let's toss them in a shortcrust, cover them in custard, and make clafoutis. Clafoutis is a French cake-like custardy dessert, traditionally made with cherries and without a crust in a full size tart pan or pie plate. But because plums look like giant cherries sans stems and because mini versions of things bring happiness and because I just love short dough so freaking much, let's make cutie clafoutis! Let's call them clafoutis cups! Yes, let's.