Dessert: France – Limousin – Clafoutis aux nectarines et kiwi rouge (Nectarine and red kiwi clafoutis — a baked French custard-like dessert with fruit)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 40 min

Additional 5 min

Total 1 hr

Ingredients

- 3 large eggs, approx. 1.75 oz (50 g) each, 5.25 oz (150 g) total
- 1/2 cup (100 g) granulated sugar
- 3/4 cup (95 g) all-purpose flour
- 1/8 tsp (0.75 ml) fine salt
- 1 1/4 cups (300 ml) whole milk
- 1 tsp (5 ml) pure vanilla extract
- 1 tbsp (14 g) unsalted butter, softened (for greasing)
- 3 medium nectarines, halved and sliced
- 3 red kiwis, peeled and sliced
- 1–2 tbsp (8–15 g) powdered sugar, for dusting (optional)

Instructions

1. Preheat oven to 350°F (180°C). Grease a 9-inch (23 cm) pie dish or shallow baking dish with the softened butter.
2. Arrange the nectarine and red kiwi slices in an even layer in the prepared dish.
3. In a large bowl, whisk together the eggs and granulated sugar until pale and slightly thickened.
4. Add the flour and salt and whisk until smooth. Gradually whisk in the milk and vanilla until fully combined and a thin batter forms.
5. Pour the batter evenly over the arranged fruit. Tap the dish gently to remove air bubbles.
6. Bake for 35–45 minutes, until the clafoutis is set and lightly golden at the edges (a knife inserted near the center should come out mostly clean).
7. Cool slightly on a rack; dust with powdered sugar before serving warm or at room temperature.