French Summer Fruit Clafouti
From scrumptious 16 years ago
- 60 minutes to make
- Serves 8
This recipe for clafouti, a classic French dessert, is a potluck staple of mine and one of my top most requested recipes. It is surprisingly low in sugar, relying mostly on the sweetness of the fruit for flavor, and it's also a wonderful, easy way to use an abundance of summer stone fruits - plums, peaches, nectarines, and the like - without the hassle of making a pie. Read more I've never met anyone who doesn't like this dish - including people who hate custards, people who hate sweets, and people who hate just about everything! This recipe has been adapted from an Epicurious one I found online - I've converted it to a One-Pot recipe so it is easy to make and easy to clean up after. I've also included a sulfite-free variation in the "Alterations" section for people who can't have wine. See less
Ingredients
- 4-5 ripe nectarines (or the equivalent in weight of plums, peaches, berries, cherries or any combination thereof) shopping list
- 1 C. Riesling or other sweet, fruity wine shopping list
- 5 T. butter shopping list
- 4 eggs shopping list
- 1/2 C. sugar shopping list
- 1/8 t. salt shopping list
- 1/2 C. flour shopping list
- 1 C. milk or soy milk shopping list
- 1 T. vanilla shopping list
How to make it
- Preheat oven to 325 degrees. Butter a 2-quart baking dish.
- Cut fruit into 1/4-inch wedges (or pit and halve cherries) and macerate in a bowl with the wine for 15 minutes. Leave peels on fruit - they add to a colorful presentation.
- Melt butter in a medium-sized pot over low heat. Remove from heat and cool slightly.
- Whisk in eggs, sugar, salt. Whisk in flour until combined well.
- Whisk in, until smooth, milk butter, vanilla, and 1/4 C. wine from the fruit mix.
- Transfer fruit to bottom of baking dish using a slotted spoon. Pour batter over fruit (fruit will float to top). (The rest of the wine the fruit soaked in can now be used for sangria or just sipped straightaway!)
- Bake in upper third of the oven until puffed and set in the center, 55-60 minutes.
- Transfer clafouti to a rack to cool. Serve warm or at room temperature.
The Rating
Reviewed by 4 people-
YAY! YAY! YAY! Three cheers for clafouti!! YAY!!!! You know, we actually mixed some amount of blueberry juice with Jack Daniels (more juice, with some whiskey added), and then substituted that combination for the cup of wine. My thought was that it...more
heatherbudapest
in By the Lakeside loved it
-
A great sounding variation on a favorite brunch dish...5 for Clafouti in any variety!
bonjody
in Branson loved it
-
I love Clafouti! :) I have made a similar recipes, and I have one in my current recipe selection.
noir
in Boston loved it
Reviews & Comments 6
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was good "