Summer fruit meets a classic French dessert: Nectarine Clafoutis

Clafoutis is a traditional French dessert, basically baked custard with fresh fruit. This version features summery nectarines. Recipe below.

IL éTAIT UNE FOIS, I would make clafoutis for dessert all the time. It was my effortless fallback, quick, simple, fresh and, of course, delicious.

Clafoutis (CLAH-foo-tee) originated in the Limousin region of France, although nowadays people in every part of France prepare it; It’s basically fresh fruit in a custardy matrix.

The classic French version uses dark, sweet cherries—the really classic French version uses unpitted cherries (yes, you spit out the pits). All over France, and all over the world, really, people bake clafoutis with pome fruits or berries or stone fruits, gussied up if you like with lemon or orange zest or a dash of rum or a bit of finely chopped fresh rosemary or lemon verbena. I myself especially love clafoutis with prune plums, peaches, or nectarines—the stone fruit versions are our personal favorites.

Traditionally, clafoutis is baked in a cast-iron skillet; most recipes go for shallow 2-quart baking dishes. Our version here is bigger, for company, or for splurging and then having the leftovers for breakfast tomorrow. Bake it in a 9×13 pan. Please enjoy.

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Nectarine Clafoutis

Clafoutis is a traditional French dessert, basically baked custard with fresh fruit. This version features summery nectarines.

Course Dessert

Cuisine French

Servings 8 to 10

Ingredients

• 3-1/2 – 4 cups ripe, sliced nectarines
• 5 eggs
• 1 teaspoon vanilla
• 1/4 teaspoon almond extract (optional)
• 3/4 cup white sugar
• 1/2 teaspoon ground cardamom or ground nutmeg
• 1 teaspoon salt
• 1 cup unbleached white flour
• 2 cups whole milk
• 3 tablespoons gently melted butter plus more to butter the pan

Instructions

• Preheat the oven to 350ºF and generously butter a 9x13 pan. Halve the nectarines, discard the pits and cut into thin slices—say 8 per nectarine. Leave on the skin. Arrange the slices in the buttered pan in a single layer.
• Break the 5 eggs into a large bowl. Add the vanilla, almond extract, sugar, cardamom or nutmeg, and salt. Whisk together until everything is well blended.
• Stir in the whole milk and melted butter, then the flour. When everything is smooth, pour over the nectarine slices. Slide into the oven and set a timer for 50 minutes.
• After 25 minutes, turn the pan around for even baking. Bake another 25 minutes, until it is barely set, a bit puffy, and the edges are starting to turn golden. It really is OK if the very center is still a bit wobbly—overbaking will make your clafoutis rubbery.
• Cool on a rack for 15 or 20 minutes, then serve warm, cut into squares. This is wonderful on its own; if you are in a fancy mood, add a small scoop of vanilla or caramel ice cream, or some whipped cream. This is also lovely the next day, at room temperature, and even cold, with a nice hot cup of coffee.

Kitchen Notes

Power through. You can also mix together all the batter ingredients in a blender, whoosh!

Other variations to get you thinking. Peach slices and blueberries; raspberries and fresh apricots; seedless red grapes and finely minced orange zest; straight-ahead sliced apple or pear. With all these options, clafoutis can be wonderful any time of year.