White Nectarine Clafouti Wednesday, June 23, 2010
As a point of information, a clafouti is a classic French Pudding Cake. Traditionally done with cherries, other fruits are now done very often. They have the advantage of being easy to make and a fine dessert. You need fresh fruit for this. I do not recommend either canned or frozen.
1 TBSP softened butter
1 cup milk
1/4 cup heavy cream
2/3 cup all purpose flour
1/4 cup sugar
2 tsp vanilla
1/4 tsp salt
4 cups nectarine slices, cut into 1/2-inch pieces
1 TBSP confectioners’ sugar
Preheat an oven to 350 deg. Butter a 9-inch by 9-inch square baking dish or a 9-inch deep-dish pie round with the softened butter. In a large bowl, whisk together the milk, cream, flour, eggs, sugar, vanilla, and salt until it forms a smooth, thin batter. Spread 3/4 cup of the batter onto the bottom of the prepared baking dish and bake it for 2 to 4 minutes. Watch the batter closely and remove it before it cooks through completely. It should just start to thicken and set when it is removed from the oven. Transfer the dish to a heatproof surface and arrange the nectarines over the hot batter. Pour the remaining batter over the nectarines and bake for 35 to 40 minutes, until a knife inserted in the center comes out clean.
Sprinkle the confectioners’ sugar over the finished clafouti and serve it warm.