Twice tested, this recipe works! The first time, I made it with mostly nectarines and a little bit of plum. The second time, I used nectarines and white peaches. Stone fruit is gorgeous right now, don’t you think? You simply can’t go wrong with any choice you make.
Clafoutis is a special dessert. It’s all about the fruit— lots of it. It’s the perfect summer treat to celebrate nature’s bounty without really spending hours in the kitchen. It’s very easy-going. As easy-going as summer itself. And oh so good!
I have been buying plenty of fruit lately. It looks like every time I go to the market, I come back with bags of berries, cherries, peaches, apricots, plums. I haven’t been cooking much but have been baking a lot. All this colorful, fragrant fruit is inspiring me. I will share a couple more summer-inspired desserts while the beautiful fruit is still in season.
GLUTEN-FREE STONE FRUIT CLAFOUTIS RECIPE
Yield: 6 SERVINGS
Prep Time: 10 MIN
Cook Time: 35 MIN
1 plum (for color - optional)
1 cup heavy cream
½ cup low fat milk
2 large whole eggs + 2 egg yolks
1/3 cup turbinado sugar, plus more for sprinkling the pan
3 tablespoons corn starch
1 ½ teaspoons vanilla extract
Preheat the oven to 400 degrees F. Place the baking rack in the middle of the oven. Butter an 8 ½ -inch square or round pan and sprinkle it with turbinado sugar.
Cut the fruit into wedges. Arrange the fruit wedges in the prepared pan.
Blend the rest of the ingredients in a blender for 30 seconds. Scrape the sides with a spatula and blend for another 30 seconds until smooth.
Pour the custard over the fruit in the pan. Bake until set, 35 to 40 minutes.
Cool completely on a cooling rack before cutting.
Enjoy at room temperature or chilled.
Cover leftovers with plastic wrap and refrigerate for up to 3 days.