I don’t know about you, but I have a tendency to buy ALL the fruit this time of year. Last week we came home with boxes of peaches, nectarines, plums, figs, grapes….. It was a bit excessive but pretty soon our choices will be oldish oranges or oldish apples so…. Late summer fruit clafoutis is a perfect way to use up some of that fruit that is inevitably on the edge of overripe. And it’s one of those beautiful wonderful things that is equally good cold as warm so Friday night dessert turns easily into a very decadent Saturday morning breakfast or Sunday brunch. Clafoutis is a classic French dessert traditionally made with cherries and a light batter similar to a Dutch baby or popover but has the consistency of a lightweight creamy baked pudding. Yum. Oh, and by the way, It’s one of the simplest recipes. Just pop all of the ingredients minus the fruit in a blender and whirl away for a short minute. Give it a little rest. Add fruit and Bake. That’s as close to magic as just about anything I can think of.
Late Summer Fruit Clafoutis
Sweet baked french custard filled with late summer fruits.
- 3 eggs
- 4 oz milk ( ½ cup) Whole milk is best
- 8 oz heavy cream (1 cup)
- 3.5 oz sugar ( ½ cup)
- 3 oz cake flour ( ½ cup)
- .10 oz salt ( ½ tsp.)
- .20 oz vanilla (2 tsp.)
- 6-7 Figs
- 3-4 plums
- 2-3 oz champagne grapes
- 1 Tbs butter
- extra sugar for dusting
Add all ingredients except fruit into a high-powered blender and blend on high for about 1-2 minutes until batter is smooth. Rest the batter in the fridge for 30 minutes to an hour.
Generously butter a 9" round or 2.5-quart baking dish. Add 2-3 Tbsp. sugar and swirl the pan around to coat the butter in sugar. Shake out any excess sugar.
Halve and pit the plums. Trim and halve the figs and make sure there are no stem pieces on the grapes.
Preheat oven to 375f°
Pour the batter into the prepared baking dish and gently arrange fruit on top.
Bake for 35-45 minutes until the edges are puffy and dark and the center is just set.
Clafoutis can be served warm or cool and makes an equally delicious breakfast is it does dessert!
Not many clafoutis recipes call for using a blender but I find it’s the best way to mix the flour in without having any clumps and it gives the batter a beautifuly crispy-puffy edge all the way around the pan!
This peachy Pavlova is another great way to use up all the summer fruit.
Happy cooking, Mandy