Can I make Cardamom and Stone Fruit Clafoutis ahead of time?

Yes, Cardamom and Stone Fruit Clafoutis can be made several hours in advance. You can bake it earlier in the day and serve it at room temperature or gently reheat it before serving. The custard texture also becomes slightly firmer after chilling overnight.

What is the best fruit combination for stone fruit clafoutis?

Peaches and plums create one of the most balanced flavor combinations because the peaches add sweetness while the plums provide mild tartness. Apricots, cherries, and nectarines also work wonderfully in Cardamom and Stone Fruit Clafoutis.

Why did my clafoutis turn watery?

A watery clafoutis usually happens when overly ripe fruit releases too much liquid during baking. To avoid this, use firm ripe fruit and pat sliced fruit dry before adding it to the dish. Baking until the center is just set also helps maintain the correct custard texture.

Can I use frozen fruit in Cardamom and Stone Fruit Clafoutis?

Yes, frozen fruit works well if fresh stone fruit is unavailable. Thaw the fruit completely and drain excess liquid before baking. This prevents the custard from becoming too soft or watery.

Cardamom and Stone Fruit Clafoutis – Easy Summer Recipe

Name: Cardamom and Stone Fruit Clafoutis
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: French
Ingredients: 2 medium peaches, sliced; 2 medium plums, sliced; 1 nectarine, sliced; 3 large eggs; 3/4 cup granulated sugar; 1 cup whole milk; 1/2 cup heavy cream; 1 teaspoon vanilla extract; 1 teaspoon ground cardamom; 3/4 cup all-purpose flour; 1/4 teaspoon salt; 2 tablespoons unsalted butter, melted; 1 tablespoon powdered sugar for garnish

Description

Cardamom and Stone Fruit Clafoutis is a rustic French-inspired baked custard dessert featuring juicy seasonal stone fruits like peaches, plums, and nectarines infused with warm cardamom spice. This creamy and lightly sweet dessert is perfect for brunch, summer gatherings, or an elegant yet simple dessert.

Ingredients

Scale

2 medium peaches, sliced
2 medium plums, sliced
1 nectarine, sliced
3 large eggs
3/4 cup granulated sugar
1 cup whole milk
1/2 cup heavy cream
1 teaspoon vanilla extract
1 teaspoon ground cardamom
3/4 cup all-purpose flour
1/4 teaspoon salt
2 tablespoons unsalted butter, melted
1 tablespoon powdered sugar for garnish

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Instructions

Preheat the oven to 350°F (175°C) and grease a 9-inch baking dish or cast-iron skillet with butter.
Arrange the sliced peaches, plums, and nectarine evenly in the prepared baking dish.
In a large mixing bowl, whisk together the eggs and granulated sugar until smooth and slightly pale.
Add the whole milk, heavy cream, vanilla extract, and ground cardamom, whisking until fully combined.
Gradually whisk in the flour and salt until the batter is smooth with no lumps remaining.
Pour the batter evenly over the arranged fruit in the baking dish.
Bake for 35 to 40 minutes, or until the clafoutis is puffed, lightly golden, and set in the center.
Remove from the oven and allow the clafoutis to cool for 10 minutes before serving.
Dust with powdered sugar just before serving warm or at room temperature.

Notes

Use ripe but firm stone fruit to avoid excess moisture in the custard.
Freshly ground cardamom provides the best flavor and aroma.
This dessert can be served warm, chilled, or at room temperature.
Store leftovers covered in the refrigerator for up to 3 days.
Frozen fruit may be used if thawed and drained well before baking.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 slice
Calories: 265
Sugar: 22g
Sodium: 115mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 6g
Cholesterol: 115mg