Actually, Nectarine Clafoutis, but that just doesn’t have the same je ne sais quoi to it.
This time of year one is always seeing recipes for grilled peaches or peach salsa or peach margaritas or peach….
One never sees the same for nectarines.
I prefer nectarines. They don’t have a fuzzy skin and they seem to be more reliable when purchased from the market.
In our last house we had peach trees. They were wonderful. The best market nectarine cannot begin to compare to a freshly picked peach eaten seconds from leaving the tree.
We don’t have a peach tree here.
You can make this Clafoutis with peaches or nectarines or apricots or cherries or plums of any size or color.
I’ve even made it with cranberries for an easy holiday dessert.
It’s a very flexible.
Click here to Pin Peach ClafoutisPrint
This is an easy dessert. You can use any stone-fruit (peaches, plums, cherries) and even cranberries, but berries would be to soft.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Desserts
- 3 – 4 peaches, sliced in 6 – 8 wedges each
- 3 eggs
- 1/3 cup (2.5oz, 70gr) sugar
- 1/2 cup (4oz, 120gr) butter
- 1 cup (4oz, 120gr) flour
- 1 cup (8oz, 240ml) milk
- 1/2 tsp vanilla
- Melt the butter, remove from heat and set aside.
- Put sugar, eggs in a deep bowl and whisk (with a large whisk) until they turn lighter in color, about 2 minutes.
- Gradually add the butter, whisking constantly.
- Add the flour, all at once, and whisk until well combined.
- Slowly pour in the milk, whisking constantly.
- Add the vanilla. The batter should be smooth and shiny.
- Put the fruit into a buttered glass baking dish, quiche pan or deep pie plate, (or even a round metal cake pan) 10 in. (25cm) in diameter.
- Pour the batter carefully over the top and bake, 400F (200C) 30-35 minutes.
- It should be slightly browned and almost completely set in the middle.
- Let sit at least 15 minutes before slicing and serving. Serve warm, at room temperature or cold.
You will need enough slices to lay, nicely, around the bottom of your baking dish but you don’t want them higher than the sides of the baking dish. Lay them very close together. For apricots or plum cut them in half or quarters and lay them cut side up so they fill with the batter.
Put the baking dish on a baking tray before you pour the batter over. It’s easier to handle and if you spill it’s on the tray! The center will just barely jiggle when it’s done.
- Serving Size: 1 slice
- Calories: 258
- Sugar: 16.3 g
- Sodium: 131.1 mg
- Fat: 13.7 g
- Saturated Fat: 7.9 g
- Trans Fat: 0.5 g
- Carbohydrates: 29.1 g
- Fiber: 1.5 g
- Protein: 5.8 g
- Cholesterol: 100.9 mg
Keywords: clafoutis, peach dessert, nectarines
Traditionally, the French make Cherry Clafoutis.
I’ve made it and we liked it, but not as much as the plum or peach. I prefer my fruit desserts to be a little on the tart side and cherries are sweet.
Also, traditionally, the French leave the cherries whole.
In other words, they leave the pits in. Supposedly that adds a subtle almond flavor that is the key to a good clafoutis (for them).
For me, not breaking a tooth on a cherry pit is more important. If I want almond flavor I’ll use almond extract rather than vanilla.
I also know a woman who did not bother to remove the stones from the jam she made with the tiny Mirabelle plums. It was her opinion that the adults could figure it out and remove them when eating and should do the same for their children.
I remove the pits from the plums for both clafoutis and jam. Breaking teeth and / or choking are not high on my list of fun things.
But do try the Clafoutis – safely……