Summer Stone Fruit Clafoutis
Another summer has come and gone, although it’s been a little less adventurous this year. In keeping with tradition, this is an ode to our summer fruits that we appreciated more so this year due to our quarantined state of mind. Last year I shared a stone fruit croustade and for this round, we’re doing it up clafoutis-style. This is a classic baked French dessert typically made with cherries. It bakes with the center slightly set like a flan, so it has a more custard-like texture. There is less sugar used in the batter, so the focus of this dessert is in the depth of stone fruit flavors. It’s a great dish, served warm, that stands alone or topped with your favorite ice cream.
SUMMER STONE FRUIT CLAFOUTIS
ingredients + TOOLS
8” square baking dish or pie dish
1 large yellow nectarine
1 large white flesh peach
2 black plums
2 green pluots
1 cup whole milk
3 large eggs
1/2 cup granulated sugar
1 tsp vanilla extract
2 Tbsp unsalted butter, melted, and extra to grease the pan
1/2 cup all purpose flour, sifted
STEPS
Take one of each of the stone fruits, half it, and slice thinly and set aside for topping.
Take the remaining stone fruit and peel and cube. If the stone fruit isn’t fully ripe and the skin doesn’t peel off easily, you can blanch it in boiling water for 30 seconds to a minute and it should make it easier to peel.
Preheat the oven to 325 degrees.
In a large bowl, whisk together milk, eggs, sugar, vanilla and butter. Take the sifted flour and whisk until smooth. Make sure there are no clumps of flour in the batter.
Grease the baking dish with butter on all sides and the bottom.
Pour half the batter into the baking dish.
Add the diced stone fruit to the baking dish.
Pour the remaining batter into the baking dish.
Using the sliced stone fruit, lay them on top to preference.
Bake the clafoutis for 35-40 minutes or until it is puffed and golden brown and slightly crisper around the edges.
Top with powdered sugar and serve warm.
