Nectarine and raspberry clafoutis

Satisfy your sweet tooth with this twist on the classic French dessert.

  • 1 hr cooking
  • Serves 6
  • Print


Nectarine and raspberry clafoutis
  • 500 gram (1 pound) yellow nectarines, halved, seeds removed
  • 60 gram (2 ounces) butter, softened
  • 1/2 cup (110g) caster (superfine) sugar
  • 4 eggs
  • 1/2 cup (60g) ground almonds
  • 300 millilitre (½ pint) pouring cream
  • 200 gram (6½ ounces) raspberries


Nectarine and raspberry clafoutis
  • 1
    Preheat oven to 180°C/350°F.
  • 2
    Cut nectarines into wedges. Divide between six ¾-cup (180ml) shallow ovenproof dishes.
  • 3
    Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Whisk in eggs, one at a time, then whisk in ground almonds and cream until just combined. Pour batter over fruit; scatter with raspberries.
  • 4
    Bake clafoutis about 40 minutes or until golden and a knife inserted in the centre comes out clean.
  • 5
    Serve clafoutis warm or at room temperature, dusted with a little sifted icing sugar, if you like.


Choose freestone nectarines as, when cut, the flesh comes cleanly away from the seeds.

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