Nectarine and raspberry clafoutis
Satisfy your sweet tooth with this twist on the classic French dessert.
- 1 hr cooking
- Serves 6
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Ingredients
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
Method
Nectarine and raspberry clafoutis
- 1Preheat oven to 180°C/350°F.
- 2Cut nectarines into wedges. Divide between six ¾-cup (180ml) shallow ovenproof dishes.
- 3Beat 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.
- 4Bake clafoutis about 40 minutes or until golden and a knife inserted in the centre comes out clean.
- 5Serve clafoutis warm or at room temperature, dusted with a little sifted icing sugar, if you like.
Notes
Choose freestone nectarines as, when cut, the flesh comes cleanly away from the seeds.