Stone Fruit Clafoutis with Cardamom
Total Time:1 hour and 10 minutes; 20 minutes active
A clafoutis is a buttery treat that always features generous amounts of juicy fruit. The classic clafoutis is made with un-pitted cherries, but this one is made with your choice of pitted peaches, plums, apricots or nectarines.
- 6 tablespoons unsalted butter, melted
- 3 large eggs
- 1 cup milk (whole or 2%)
- 1/2 teaspoon vanilla
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground cardamom
- 5 medium plums or apricots or 2 large peaches or nectarines
- 1/4 cup powdered sugar
- Preheat the oven to 375 F. Melt the butter and brush a 9-inch-deep pie pan with about ½ tablespoon of the butter. Put the pie pan on a sheet pan to catch any spillover liquid.
- In a blender, add the melted butter, eggs, milk and vanilla and blend for five seconds on high.
- Combine the flour, sugar, salt and cardamom and reserve.
- Halve and pit the stone fruit. Cut plums or apricots in quarters; cut nectarines or peaches in eighths. Place the slices in the buttered pan.
- Pour the reserved flour mixture into the blender with the egg mixture and blend for 10 seconds on high, until smooth. Pour over the fruit in the pan and put the sheet pan with the filled pie pan on top in the oven.
- Bake for 45 to 50 minutes, until the center of the clafoutis doesn't wiggle when you shake the pan gently.
- Cool on a rack, dust with powdered sugar and serve warm or cold. Keeps, tightly covered in the refrigerator, for up to four days.
This rich, custardy dessert is an excellent ending to a brunch or light lunch.
270 calories, 16 g. fat, 140 mg. cholesterol, 60 mg. sodium, 27 g. carbohydrate, 0 g. fiber, 6 g. protein