Have you tried clafoutis? Traditionally, the French dessert consists of cherries suspended in a custard-like batter (here’s a lovely example from my friend Valerie). I opted for golden nectarines and ruby raspberries, flavoring the custard with vanilla and almond in my attempts to extend summer.

Nectarine & Raspberry Clafoutis | Tutti Dolci

When the clafoutis first comes out of the oven, the edges will be puffed up like a pancake. Let cool to slightly warm so that all the flavors come through, and if you like, dust with powdered sugar before serving.

I used my stand mixer to make the batter; later I realized a faster approach: Combine everything except the fruit and Turbinado sugar in a blender or food processor and blend until smooth and combined, about 1 minute. Proceed with baking as below. How’s that for easy and uncomplicated?

Nectarine & Raspberry Clafoutis | Tutti Dolci

Nectarine & Raspberry Clafoutis
3 large eggs, at room temperature
pinch of salt
1/3 cup sugar
2/3 cup flour, sifted
1/2 tsp cinnamon
3/4 cup fat-free vanilla yogurt, at room temperature
2 Tbsp low-fat milk, at room temperature
1 1/2 tsp vanilla extract
1/2 tsp almond extract
2 cups sliced nectarines
1 cup raspberries
1 Tbsp Turbinado sugar
Powdered sugar, for dusting

Preheat oven to 375°F and spray a 9-inch baking dish with nonstick spray. Combine eggs and salt in a large mixer bowl fitted with wire whip attachment. Beat on medium speed; add sugar and beat until eggs have doubled in volume. Beat in flour and cinnamon until smooth. Combine yogurt, milk, and extracts in a small bowl; add to mixture and beat until combined.

Pour 1/4-inch layer of batter into prepared baking dish, just enough to cover the bottom of the dish completely. Bake until set, about 4 to 5 minutes. Remove from oven and top with fruit; sprinkle fruit with turbinado sugar. Pour remaining batter over fruit and continue baking another 30 minutes, until golden and set. Cool clafoutis on a wire rack for 30 minutes before cutting; dust with powdered sugar before serving. Wrap leftovers well and store overnight in the refrigerator. Warm in a moderate oven before serving.

Yield – 6 servings
Calories – 200 (per slice)
Carbs – 36

27 comments

  1. I’ve never tried clafoutis before, but I’ve always been curious. This looks like a refreshing and healthy summer dessert. I also love how streamlined the preparation is!

    By the way, I wanted to let you know that I was inspired to make a berry-infused buttercream based on your Mini Blackberry-Vanilla Cupcakes. Thank you so much for the great idea! I was impressed by the intensity of the berry flavor, and I’m anxious to try this with as many different kinds of berries as I can get my hands on.

    1. Thanks Jamie, so glad you liked the berry buttercream. Such a great way to achieve a beautiful color without dye! 🙂

  2. The French really know their desserts…your clafoutis turned out beautiful, Laura. All those bright, juicy fruits. I’ve never tasted a clafoutis before – definitely must try this!

  3. Isn’t it amazing how quickly clafoutis comes together! The process was much less intense than I’d anticipated. Yours is Beautiful! I love the nectarine-raspberry combo (+ almond extract)!

    Thanks for the shout out! : )

  4. Fabulous summer fruit clafoutis, Laura! I also appreciate your tips to use either a blender or food processor to streamline things in the kitchen. Love nectarines and raspberries together and must try your recipe soon. Thanks for sharing and have a great weekend!

  5. I made my very first clafouti this spring. I fell in love. And this nectarine and raspberry clafouti looks particularly beautiful. Thank you for sharing!

  6. I’m all for extending summer as we are still caught in the grips of “fogust”! Your clafoutis of nectarine and raspberry is sublime!

  7. Stunning, Laura! Peach-Raspberry is my favorite summer combo for pies, crisps and cobblers. Now why had I forgotten clafoutis??? I need to try this!

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