Summer Any-Fruit Clafoutis

Summer Any-Fruit Clafoutis

Ingredients

  • butter and caster sugar, for greasing the baking dish
  • 3 cups of summer stone fruit, de-stoned, de-pipped (if using frozen fruit, thaw and drain first)
  • 3 large eggs
  • ⅓ cup plain flour
  • ¼ cup caster sugar
  • 1 teaspoon vanilla extract
  • finely grated zest of ½ lemon
  • 1 cup full cream milk
  • 1 cup crème fraîche
  • 1 tablespoon or more icing sugar, plus extra, for serving
A clafoutis (klaff-oo-tee) is a dreamy, light, fruity French pud that’s a doddle to make and smashing to eat for breakfast the next day – that’s if there’s any left over. After dinner, serve warm in small bowls, adding icy balls of vanilla ice cream. Serves 6-8.
  1. Preheat oven to 200˚C. Lightly butter a 25cm ovenproof baking dish or cast-iron pan and dust with caster sugar, tipping out the excess sugar. Place half the prepared fruit cut side down in the dish.
  2. Whisk the eggs, flour and caster sugar in a bowl until smooth. Add the vanilla, lemon zest, milk, and crème fraîche and whisk until smooth.
  3. Pour the batter/custard around the plums, then add the rest of the fruit. Dust the top with one tablespoon of icing sugar and bake for 25-30 minutes until the custard is just set and the top is puffed and golden.
  4. Sprinkle over extra icing sugar before serving. Serve hot or warm.

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