Stone fruit clafoutis recipe: a delicious French dessert

Ingredients for Stone fruit clafoutis

• 30 g unsalted butter, softened

• 3 large eggs

• 240 ml full-fat milk

• 5 ml finely grated lemon zest

• 5 ml kosher salt

• 5 ml vanilla extract

• 80 g caster sugar

• 75 g plain flour

• 300 g halved and pitted cherries, or pitted and sliced apricots

• icing sugar (for serving; optional)

How to make Stone fruit clafoutis

1. Preheat the oven to 175°C (fan oven 160°C).

2. Place the butter in a 1–1.5 L shallow baking dish or medium (25 cm) ovenproof frying pan.

3. Transfer to the preheating oven and heat until the butter has melted, about 4–6 minutes.

4. Meanwhile, blend the eggs, milk, lemon zest, salt, vanilla extract, and 70 g granulated sugar in a blender until frothy, about 2 minutes.

5. Add the flour and blend just until combined.

6. Pour the batter into the hot baking dish.

7. Arrange the fruit evenly over the batter and sprinkle with the remaining 30 g granulated sugar.

8. Bake the clafoutis until the top is puffed and lightly golden brown, 25–35 minutes.

9. Let cool slightly, then sift icing sugar over the top (if using).

10. Serve warm.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.