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Fresh Fruit Clafoutis
|3 tbsp sugar|
|3 tbsp all-purpose flour|
|1 cup milk|
|1 tbsp unsalted butter, at room temperature|
|1 lb (about 2 cups) fresh fruit, peeled and diced peaches, pitted cherries, berries, or any combination you prefer|
|Crème Fraîche or whipped cream (optional)|
- Preheat oven to 400°F.
- With a hand whisk or in a food processor, blend eggs, sugar, flour, and milk until smooth.
- Use the butter to grease the inside of a shallow non-stick cake pan, about 9”. A ceramic quiche or pie plate will work also.
- Pour the batter into the pan; sprinkle diced fruit or berries evenly over the top and bake for 30 minutes or until puffed and golden brown and pick inserted in center comes out clean. Serve warm as is, dusted with sugar, or with crème fraîche or whipped cream.
- Try using nectarines or peaches, strawberries, raspberries, or blueberries, plums, pears, or apples. Almost any soft summer fruit works for clafoutis!
|Note:||A baked French dessert of seasonal fruit, arranged in a buttered dish and covered with a baked custard|
|Main Ingredient:||Peach-o-Rama, Peaches|
|Promotion:||Peach O Rama, Berries|