Mixed Fruit Clafoutis
The Mixed Fruit Clafoutis is a delightful and easy-to-make dessert perfect for any occasion. Serving up to four people, this recipe calls for a blend of ground almonds, cornflour, caster sugar, whole milk, eggs, and a colorful mix of stone fruits such as plums, peaches, nectarines, apricots, and cherries. The process begins by preheating the oven and preparing a smooth batter from the dry ingredients, milk, and eggs. The fruits are then pitted, sliced, and laid in a pan, sprinkled with sugar and bits of unsalted butter, and baked to soften. The batter is poured over this fragrant base and finished with a sprinkle of flaked almonds, baking until the clafoutis puffs up nicely.
- 80 g Ground almonds
- 2 tbsp Cornflour
- 4 tbsp Caster sugar
- 250 ml Whole milk
- 2 Eggs, lightly beaten
- 2 Egg yolks
- 600 g Mixed stone fruits
- 20 g Unsalted butter
- Handful of flaked almonds
- Ice cream
- Preheating the Oven:
Begin by setting oven to 200°C (400°F/Gas 6). This ensures the oven reaches the ideal temperature for baking the clafoutis.
- Creating the Batter:
In a mixing bowl, combine 80g of ground almonds, 2 tablespoons of cornflour, and 2 tablespoons of caster sugar. Gradually whisk in 250ml of whole milk, two lightly beaten eggs, and two additional egg yolks until the mixture forms a smooth batter.
- Preparing the Fruits:
Take 600g of mixed stone fruits, such as plums, peaches, nectarines, apricots, and cherries. Pit them and cut into halves or chunks, especially if using larger fruits like peaches or nectarines. Arrange these fruits in a 23-cm non-stick frying pan or a round baking dish. Dot the surface with 20g of unsalted butter and sprinkle the remaining caster sugar over the fruit. Place the pan in the oven and bake for 10 minutes to soften the fruits.
- Baking the Clafoutis:
After the fruits have softened, remove the pan from the oven. Pour the prepared batter evenly over the fruits. Sprinkle a handful of flaked almonds over the top for an added crunch. Return the pan to the oven and bake for another 20 minutes, or until the clafoutis has risen and the almonds have turned a golden brown.
- Serving:
The clafoutis can be served warm, ideally with a scoop of ice cream for a delightful dessert.
