Nectarine and almond clafoutis
- September 2016
- Serves 4-6
- Hands-on time 20 min, oven time 45-50 min
A Yorkshire pudding-custard hybrid with a French outfit on, a clafoutis is one of the easiest desserts you can make – and this nectarine version’s a winner. Change up the fruit and check out our cheeky cherry clafoutis too.
- 35.8g (15.8g saturated)
- 34.3g (28.1g sugars)
- 3 large nectarines, thinly sliced
- 50g flaked almonds
- 50g ground almonds
- 3 tbsp plain flour
- 125g golden caster sugar
- 2 large free-range eggs, plus 2 yolks
- 250ml double cream
- 4 tbsp rum or brandy
You’ll also need…
- 1.25 litre ovenproof dish, around 6cm deep
- Heat the oven to 180°C/160°C fan/gas 4. Put half the nectarines and half the flaked almonds in the baking dish.
- In a mixing bowl, stir together the ground almonds, plain flour and caster sugar with a pinch of salt. Using a balloon whisk, slowly whisk in the eggs and yolks, stirring in the dry ingredients gradually to avoid making the mixture lumpy. Once the mixture has the consistency of a thick paste, stir in the double cream and alcohol to make a smooth batter. Pour it over the fruit and nuts in the dish, then lightly lay the remaining fruit on top and scatter over the remaining flaked almonds.
- Bake for 45-50 minutes until there’s only the barest wobble in the middle when you shake the dish. Remove from the oven, leave for 20 minutes, then serve with cream or crème fraîche.
Freeze the unused egg whites in a labelled bag to use in other dishes.
Make the batter up to 6 hours in advance and chill. Add the fruit/nuts, then cook.
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