Food & Cooking Recipes Dessert & Treats Recipes Nectarine Clafoutis Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 9, 2022 Print Rate It Share Share Tweet Pin Email Servings: 8 When it comes to easy desserts, it's hard to beat the French country classic known as clafoutis. Baked until puffed and golden, the custard-like cake works well with almost any seasonal fruit. This version calls for a stone fruit that's often underused in baking: nectarines. Ingredients 3 to 4 ripe nectarines 1 cup whole milk 1 cup heavy cream 4 large eggs plus 2 large egg yolks 1 vanilla bean, split and seeds scraped ¼ cup granulated sugar 2 tablespoons unbleached all-purpose flour ¼ teaspoon kosher salt 1 tablespoon unsalted butter Confectioners' sugar, for dusting Directions Preheat oven to 375 degrees, with a 10-inch baking dish (1 1/2 to 2 inches deep) on center rack. Bring a small pot of water to a boil. With a sharp knife, cut a shallow X into bottom of each nectarine. Add to pot and blanch 30 to 40 seconds. When cool enough to handle, use a paring knife to remove skin and pit; cut into 1/4-inch slices. Puree milk, cream, eggs, yolks, vanilla seeds, granulated sugar, flour, and salt in a blender until smooth, about 2 minutes. Strain through a fine-mesh sieve into a liquid-measuring cup. Carefully remove preheated baking dish from oven and quickly brush with butter (caution: it will sizzle). Immediately pour in just enough batter to coat bottom of dish. Return to oven and bake until golden brown, about 5 minutes. Pour in remaining batter and arrange nectarines in a single layer, covering as much surface area as possible. Return to oven and bake until puffed and browned, 35 to 40 minutes more. Let cool slightly. Dust with confectioner's sugar; serve. Mike Krautter Rate it Print