Stone Fruit Clafoutis

Recipes from A Culinary Journey

If there is one fruit that heralds spring for me, it’s an apricot. This is the first dish I make when I spy these beautiful golden orbs at the market…This dessert is like a rich, creamy pudding. If there’s any left it’s fantastic, served alongside a cup of coffee, for breakfast too! 

Note: It’s also scrumptious made with cherries or a mix of any stone fruit. 

Makes 8 servings

3 cups milk

8 ounces sugar (118 cups)

1 vanilla bean, split lengthwise, or 1 teaspoon pure vanilla extract

3 ounces unbleached all-purpose flour (23 cup)

5 large eggs

1 pound cherries or nectarines, cherries pitted and/or nectarines quartered and pitted

1 pound apricots, quartered and pitted

Zest of 2 lemons

Preheat oven to 400°.

In a medium-sized saucepan heat the milk with the sugar and the vanilla bean or vanilla extract. Stir until the sugar has completely dissolved. Remove from the heat.

Place the flour in a large bowl and then vigorously whisk in 1 egg at a time. You should have a completely smooth batter. Slowly whisk in the warm milk mixture. The batter will be very liquid and should be free of any lumps. 

Place the fruit and lemon zest in a shallow (1-inch-deep) 12-inch round or oval baking dish. Place the fruit-filled dishes on a baking sheet. Pour the batter over the fruit. 

Place in the center of the oven and bake for 35 minutes. The clafoutis is done when you jiggle the pan and it is set. The top should appear golden brown. Serve at room temperature.

Categories Desserts Recipes Spring
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