Peach Or Nectarine Clafouti Food

PLUM CLAFOUTIS

Steps:

• Heat the oven to 350°F (180°C) then butter a cast 9 inch cast iron skillet, set aside.
• Cut the plums in half, working around the pit to remove it. Toss the plums with 1/3 cup of the sugar.
• Once the plums have been coated in sugar, arrange them evenly in the skillet cut side up.
• In a medium bowl, whisk the eggs, the remaining 1/3 cup sugar, flour, and salt. Lastly, add in the milk and vanilla and whisk until a batter is formed.
• Pour the batter over the plums into the cast iron pan.
• Bake the clafoutis for about an hour or until it has risen, the center is set and the edges are golden brown.
• Remove from the oven and allow to cool for just 10 minutes. Dust with powders sugar and serve. Note: Clafoutis will deflate over time so best to serve it fresh from the oven.
• Cover and store leftover clafoutis in an airtight container in the fridge for up to 24 hours.

PEACH CLAFOUTI

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together eggs and flour until combined. Add sour cream, milk, granulated sugar, vanilla, and salt and whisk to combine. Pour mixture into four 2-cup baking dishes or a 3-quart baking dish. Scatter peaches in a single layer in batter. Bake until custard is browned at edges and center is set, 30 minutes. Let cool slightly. Serve warm, dusted with confectioners' sugar.

PEAR CLAFOUTI

Steps:

• Preheat the oven to 375 degrees F.
• Butter a 10 x 3 x 1 1/2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
• Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes.
• Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche.

APRICOT CLAFOUTI

Steps:

• Preheat the oven to 375 degrees F. Butter a 9- to 10-inch shallow pie plate.
• Combine the egg yolks and 1/3 cup of the sugar in a large bowl. Using an electric mixer, beat on medium-high speed until ribbons form when you lift the beater just slightly out of the batter, about 3 minutes. Add the flour, heavy cream and vanilla extract. Reduce the speed to low and beat until thoroughly blended, stopping the mixer occasionally to scrape down the sides of the bowl with a rubber spatula.
• Slide the prepared pie plate into the oven to preheat for 4 to 5 minutes. Meanwhile, whisk together the egg whites and salt in a small bowl for 30 seconds; add to the batter and beat with the mixer on low speed until just incorporated, 1 to 2 minutes. Combine the apricots, lemon zest and the remaining 2 tablespoons sugar in a medium bowl, and gently stir until the apricots are thoroughly coated. Remove the pie plate from the oven, pour in the apricots in a decorative pattern, and top with the batter.
• Bake until set in the middle, 30 to 35 minutes. Serve warm with a small dollop of the whipped cream, if using.
• Add the heavy cream, sugar, vanilla and lemon zest to a stand mixer fitted with the whisk attachment. Whip just until soft peaks form.

20 BEST NECTARINE DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a nectarine treat in 30 minutes or less!

PEACH OR NECTARINE CLAFOUTI

Steps:

• Preheat oven to 400f degrees.
• Lightly spoon flour into dry measuring cup, level with a knife.
• Combine flour and next 5 ingredients (flour through eggs) in a blender, process until smooth.
• Chill 30 minutes.
• Arrange peaaches or nectarines in a 13x9 inch baking dish coated with cooking spray.
• Pour batter over fruit.
• Bake at 400f degrees for 35 minutes or until set.

PEACH AND NECTARINE COBBLER

Steps:

• Cut nectarines and peaches in slices or finely chop as preferred. Discard the seeds.
• Add sugar and cornstarch(optional), mix well, cover and keep aside for 10-15 mins.
• Preheat oven to 350°F or 180°C.
• Take a baking dish, add butter in it and keep in the oven, till the butter melts. It will take about 2 mins.
• Make batter for cobbler.
• Mix pancake mix with milk and sugar. Do not beat the batter, just combine the flour and milk. If there are lumps and leave like that.
• In the baking dish with melted butter, transfer fruit filling.
• Pour batter over it. Do not mix.
• Top with more fruit slices if you want.
• Bake in preheated oven for about 30-40 mins.
• If baking in small ramekins bowls or pie dishes adjust the baking time accordingly. For small dishes, it should be around 15 mins.
• Once done, take out of the oven, serve warm, with your favourite ice cream.
• Or,cool completely cover with cling film and refrigerate. Warm in oven, just before serving.

FRESH PEACH CLAFOUTIS RECIPE

Steps:

• Preheat oven to 350F and grease a 2L-capacity baking dish (see notes) with butter. Set aside.
• Sift ½ cup flour, ⅛ teaspoon salt and ½ cup sugar into a medium-sized bowl. Set aside.
• In another larger bowl, whisk 4 eggs, 1 cup milk, 1 cup cream and 1 ½ teaspoons vanilla until smooth and well incorporated.
• Make a well in the centre of your flour mixture and add in the egg mixture a little at a time (I did ¼ cup at a time), stirring by hand and mixing well after each addition. Continue until you've poured all the egg mixture in. Add the 2 tablespoons melted butter and give the mixture a final stir.
• Arrange your peach wedges on your baking dish forming a single layer then pour your batter over the peaches.
• Bake for 60-75 minutes until the clafoutis is set - golden brown on top (see notes), firm but still a little wobbly, and a knife inserted in the middle comes out clean.

NECTARINE AND BLUEBERRY CLAFOUTI

Steps:

• Preheat oven to 325°F. and butter a 2-quart shallow baking dish.
• Cut nectarines into 1/4-inch-thick wedges and in a bowl macerate with blueberries in wine 15 minutes.
• Melt butter and cool slightly. In a large bowl whisk together eggs, granulated sugar, and salt. Whisk in flour until combined well and whisk in milk, butter, vanilla, and 1/4 cup wine from fruit mixture until smooth. With a slotted spoon transfer fruit to baking dish, reserving wine for another use (such as sangría), and arrange in bottom. Carefully pour batter over fruit (the fruit will rise to the top) and bake in upper third of oven until puffed and set in center, 55 to 60 minutes. Transfer clafouti to a rack to cool.
• Just before serving, dust clafouti with confectioners'sugar. Serve clafouti warm or at room temperature.

PEACH COBBLER

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease a baking dish with a little butter, then lay the drained peach slices in the base. Sprinkle with 2 tbsp of the sugar and the ground ginger and set aside.
• Tip the flour, remaining sugar, baking powder, cinnamon and a pinch of salt into a food processor. Whizz until combined, then add the cubes of butter, pulse until the mixture resembles breadcrumbs, then add the egg and continue to blitz until it comes together to make a thick dough.
• Spoon the dough in dollops on top of the peaches, creating a good covering, but leave some gaps for the dough to spread into. Sprinkle with a little caster sugar then bake for 40 mins, until golden. Serve with scoops of vanilla ice cream.