Raspberry, Nectarine and Sweet Corn Clafoutis.

5 from 1 vote

Raspberry, Nectarine and Sweet Corn Clafoutis.

I envision this sweet summer treat served outside on a beautiful summer day. It's perfect for brunch, lunch (like mom and I did) or even an after dinner sunset dessert. Either way it’s going to be delicious.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American, French

Servings: Servings

Calories: 593kcal

Author: Tieghan Gerard

Ingredients

1 tablespoon unsalted butter melted
1 1/4 cups milk (I used full fat coconut milk but any milk will do)
6 tablespoons granulated sugar or coconut sugar
2 tablespoons hazelnut liquor optional
1 tablespoon pure vanilla extract
6 large eggs
1/2 teaspoon salt
1 ear fresh corn kernels removed
3/4 cup all-purpose flour
2 nectarines sliced
1 pint fresh or frozen raspberries
powdered sugar for dusting

Instructions

Preheat the oven to 425 degrees F. Grease an 8-10 inch pie plate or cast iron skillet with softened butter or cooking spray.
In a blender or food processor, combine the melted butter, milk, sugar, hazelnut liquor (if using), vanilla, eggs, salt and corn. Blend 60 seconds or until the corn is completely smooth. Add the flour and blend another 30 seconds until combined and no clumps of flour remain. Pour the batter into the prepared baking dish.
Place the sliced nectarines and raspberries on top of the batter. Some of the fruit will sink a bit, this is fine.
Place in the oven and bake for 15 minutes at 425 then reduce the heat to 350 and bake another 25-30 minutes or until the dish is puffed and cooked through in the center. Remove from the oven and let cool 5 minutes.
Dust with powdered sugar and serve warm.

Notes

*Recipe adapted from [Saveur | http://www.saveur.com/article/Recipes/Cherry-Clafoutis].

Nutrition