Honey and Stone Fruit Clafouti
Author: Samantha Gallegos
Recipe type: Adapted from Julia Child's Pear Clafouti Recipe
Prep time:
Cook time:
Total time:
Serves: 8
- 2 to 3 pieces of stone fruit cut into ⅛ inch slices and/or a handful of pitted cherries cut in half
- 1 C. whole milk or almond milk
- ½ C. all-purpose flour or gluten free flour
- ¼ to ½ C. honey, plus more for drizzling
- 3 eggs
- 2 Tbsp. butter
- 1 Tbs. vanilla extract
- 2 tsp. cinnamon
- ⅛ tsp. salt
- Butter a nine-inch cake pan or ceramic dish and preheat the oven to 350°.
- Slice all the stone fruit into ⅛ inch slices, or, if using cherries, in half.
- Crack the eggs into a bowl and whisk until light in color and frothy. Stir in the vanilla, milk, salt, and cinnamon and whisk until combined.
- Melt the butter and pour it into the pan, then drizzle honey over the butter.
- Arrange the stone fruit pieces in the bottom of the pan in a single layer, then pour the batter over the stone fruit.
- Place the clafouti into the oven for 50 to 60 minutes until set, puffed, and browned.
- Allow to cool for a few minutes and enjoy!
Recipe by Flurries of Flour at https://flurriesofflour.com/2016/07/honey-and-stone-fruit-clafouti/
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