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.
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
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