Stone Fruit Clafoutis
Choose cherries or apricots or a mix of both for this classic French baked custard. And no special equipment needed means this is the best summer vacation rental house dessert we know.
Choose cherries or apricots or a mix of both for this classic French baked custard. And no special equipment needed means this is the best summer vacation rental house dessert we know.
- Carbohydrate 23 g(8%)
- Cholesterol 80 mg(27%)
- Fat 6 g(9%)
- Fiber 1 g(4%)
- Protein 5 g(9%)
- Saturated Fat 3 g(15%)
- Sodium 260 mg(11%)
- Calories 164
Step-by-step
- Preheat oven to 350°F. Place butter in a 2-3-qt. shallow baking dish or medium (10") ovenproof skillet. Transfer to preheating oven and heat until butter has melted, about 4-6 minutes.
- Meanwhile, blend eggs, milk, lemon zest, salt, vanilla, and 1/3 cup granulated sugar in a blender until frothy, about 2 minutes. Add flour and blend just until combined.
- Pour batter into hot baking dish. Arrange fruit evenly over. Sprinkle with remaining 2 Tbsp. granulated sugar.
- Bake clafoutis until top is puffed and lightly golden brown, 25-35 minutes.
- Let cool slightly, then sift powdered sugar over (if using).
- Serve warm.
Stone Fruit Clafoutis: A Simple Summer Dessert
As a busy working mom, time is always of the essence. Finding quick and delicious recipes that don't compromise on flavor is a constant quest. That's why I've fallen head over heels for this Stone Fruit Clafoutis. It's a classic French dessert, surprisingly simple to make, and requires minimal cleanup – a huge plus on a busy weeknight! The delicate custard base perfectly complements the sweetness of the stone fruits, creating a truly irresistible treat. Whether it's fresh cherries, juicy apricots, or a delightful combination of both, this dessert is a guaranteed crowd-pleaser.
The beauty of this recipe lies in its simplicity. No fancy techniques, no specialized equipment – just a few basic ingredients and a willingness to spend about half an hour creating something truly special. I love that I can whip it up even after a long day at the office. The aroma of the baking clafoutis fills the kitchen with a comforting sweetness, a perfect prelude to a relaxing evening. And the best part? It's just as delicious served warm from the oven as it is slightly cooled. It's the kind of dessert that effortlessly transitions from a casual weeknight treat to a delightful addition to a weekend brunch. It’s versatile enough to adapt to whatever fruit is in season, allowing for a fresh and exciting twist every time.
Beyond the Recipe:
This clafoutis is more than just a dessert; it’s a mood booster. The simple act of baking, the anticipation of that first warm bite, and the shared enjoyment with family and friends – it creates a sense of warmth and happiness that transcends the culinary experience. The beautiful golden-brown crust and the soft, creamy interior are truly a feast for the eyes and the palate. It's a testament to the power of simple ingredients and simple pleasures.
So, if you're searching for a dessert that's both impressive and effortlessly easy to make, look no further. This Stone Fruit Clafoutis is a delightful addition to any occasion, a perfect way to end a busy day, or a beautiful centerpiece for a relaxed weekend gathering. Give it a try – I guarantee you won't be disappointed.
Tips and Variations:
- Fruit Selection: Feel free to experiment with different stone fruits like plums, peaches, or nectarines.
- Spices: A pinch of cardamom or cinnamon can add a warm, aromatic touch.
- Sweetness Adjustment: Adjust the amount of sugar according to the sweetness of your chosen fruit.
- Serving Suggestions: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Beyond the Kitchen:
This recipe has become a staple in my life, a symbol of simple pleasures and moments of calm amidst the chaos of daily life. It's a reminder that even in the midst of a busy schedule, there's always time for a little sweetness, a little indulgence, and a little happiness. And that, my friends, is priceless.
