Stone Fruit Flaugnarde: This NotRecipe comes from one of my son's good friends, whose mother is French. We were eating dinner the other night, talking about blueberries, when he told us about his mother's formula for clafoutis: 1 cup flour, 1 cup sugar, 1 cup milk and two eggs. She adjusts the milk based on how juicy the fruit is.
So, when I was trying to figure out what dessert to make with about a half dozen ripe peaches and nectarines from the farmers market, I naturally decided to make this. I reduced the sugar as we prefer our desserts less sweet.
Heat oven to 375°; generously butter a 2 quart baking dish.
Cut 6 or 7 peaches and/or nectarines into bite-size chunks. Don’t bother to peel them.
In a medium bowl, whisk together 125 grams (1 cup) all-purpose flour and 110 g (heaping 1/2 cup) of sugar. In a large bowl, whisk together 2 eggs with 245 g / 284 ml (1 cup) of whole milk. I added a couple drops of almond extract; vanilla would work, too.
Whisk the dry ingredients into the eggs and milk until well blended. Pour the batter into the prepared baking dish; drop the stone fruit chunks into the batter. (My addition: I sprinkled on the lightest dusting of mixed spice plus just a touch of cinnamon sugar.)
Bake 45 minutes on the bottom shelf of the oven. Serve with a smile. ;o)
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There are no cheat codes for this; I suppose you could cut the fruit, up to day in advance. It would release a fair bit of juice, so you might want to reduce the amount of milk. This dessert is so easy, I usually make it on weeknights when I'm grilling and have done a fair bit of advance prep for my sides.