Cherry And Nectarine Clafoutis
makes 8 servings
Recipe from cookthink
Traditionally, clafoutis is a cherries-only dessert, but if you have stone fruit to use up, this is a great, easy way to do it. Clafoutis purists don't bother pitting the cherries. The stone is said to impart extra almond-ish flavor.
ingredients
2-3 nectarines, halved and pitted
1 pound sweet cherries, stemmed and pitted
1 teaspoon unsalted butter
1/4 cup sugar
4 large eggs
1/2 cup milk
1/2 cup heavy cream
1/8 teaspoon kosher salt
1/2 cup sifted all-purpose flour
1 tablespoon Kirsch
1/4 teaspoon almond extract
Powdered sugar
timer
prep: 20 minutes
total: 1 hour 5 minutes
tools
10-inch quiche dish
mixing bowl
electric mixer
cooling rack
instructions
1. Preheat oven to 350F. Use the butter to grease a 10-inch quiche dish. Arrange the nectarine halves cut side-down in the dish. Sprinkle the cherries around the nectarines in a single layer. (It's okay if it's not a true single layer.)
2. Place the eggs in a mixing bowl and beat with an electric mixer until they begin to foam. Gradually mix in the sugar. Combine the milk and cream and add in a thin stream with the mixer running. With mixer on low speed, gradually add the salt and flour. Increase speed and beat until well combined. Mix in the kirsch and almond extract.
3. Pour the batter over the fruit. Bake for 20 minutes. Cover with foil and continue baking until set and lightly browned, about 15 minutes longer. Remove from oven and set on a rack to cool. Sprinkle with powdered sugar, cut into wedges and serve.
Note: If you don't have a 10-inch quiche dish and use a rectangular baking dish, you might need to cook the clafoutis longer to get it to set.
