Best Nectarine Clafoutis Recipes

Peach or Nectarine Clafouti image

Provided by Derf2440

Categories Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8

3/4 cup all-purpose flour
1 cup vanilla-flavored soymilk
3/4 cup sugar (I use Splenda)
1/2 cup plain fat-free yogurt
1 teaspoon vanilla extract
4 large eggs
5 cups coarsely chopped peaches or 5 cups nectarines (or a mixture of both, about 1 1/2 lbs)
cooking spray

Steps:

Preheat oven to 400f degrees.
Lightly spoon flour into dry measuring cup, level with a knife.
Combine flour and next 5 ingredients (flour through eggs) in a blender, process until smooth.
Chill 30 minutes.
Arrange peaaches or nectarines in a 13x9 inch baking dish coated with cooking spray.
Pour batter over fruit.
Bake at 400f degrees for 35 minutes or until set.

Nutrition Facts : Calories 198.6, Fat 2.8, SaturatedFat 0.8, Cholesterol 93.3, Sodium 47.8, Carbohydrate 38.3, Fiber 1.8, Sugar 28.1, Protein 6.1

Nectarine and Blueberry Clafouti image

Yield Serves 6 to 8

Number Of Ingredients 11

2 nectarines (about 1/2 pound)
1 cup blueberries (about 5 ounces)
1 cup fruity white wine such as Riesling
5 tablespoons unsalted butter
4 large eggs
1/2 cup granulated sugar
1/8 teaspoon salt
1/2 cup all-purpose flour
1 cup whole milk
1 tablespoon vanilla
confectioners'sugar for dusting

Steps:

Preheat oven to 325°F. and butter a 2-quart shallow baking dish.
Cut nectarines into 1/4-inch-thick wedges and in a bowl macerate with blueberries in wine 15 minutes.
Melt butter and cool slightly. In a large bowl whisk together eggs, granulated sugar, and salt. Whisk in flour until combined well and whisk in milk, butter, vanilla, and 1/4 cup wine from fruit mixture until smooth. With a slotted spoon transfer fruit to baking dish, reserving wine for another use (such as sangría), and arrange in bottom. Carefully pour batter over fruit (the fruit will rise to the top) and bake in upper third of oven until puffed and set in center, 55 to 60 minutes. Transfer clafouti to a rack to cool.
Just before serving, dust clafouti with confectioners'sugar. Serve clafouti warm or at room temperature.

Nectarine Clafoutis image

Provided by Martha Stewart

Number Of Ingredients 10

3 to 4 ripe nectarines
1 cup whole milk
1 cup heavy cream
4 large eggs plus 2 large egg yolks
1 vanilla bean, split and seeds scraped
1/4 cup granulated sugar
2 tablespoons unbleached all-purpose flour
1/4 teaspoon kosher salt
1 tablespoon unsalted butter
Confectioners' sugar, for dusting

Steps:

Preheat oven to 375 degrees, with a 10-inch baking dish (1 1/2 to 2 inches deep) on center rack.
Bring a small pot of water to a boil. With a sharp knife, cut a shallow X into bottom of each nectarine. Add to pot and blanch 30 to 40 seconds. When cool enough to handle, use a paring knife to remove skin and pit; cut into 1/4-inch slices.
Puree milk, cream, eggs, yolks, vanilla seeds, granulated sugar, flour, and salt in a blender until smooth, about 2 minutes. Strain through a fine-mesh sieve into a liquid-measuring cup.
Carefully remove preheated baking dish from oven and quickly brush with butter (caution: it will sizzle). Immediately pour in just enough batter to coat bottom of dish. Return to oven and bake until golden brown, about 5 minutes.
Pour in remaining batter and arrange nectarines in a single layer, covering as much surface area as possible. Return to oven and bake until puffed and browned, 35 to 40 minutes more. Let cool slightly. Dust with confectioner's sugar; serve.