Nectarine and Blueberry Clafoutis (Food and Crafts for All Occasions)

Nectarine and Blueberry Clafoutis

Now is the season for my all-time favorite fruit combination: nectarines and blueberries. I like it anytime, anywhere and anyhow. Raw and cooked. In tarts, pies, crumbles, clafoutis, roasted with honey and goat cheese or baked and used as a topping for ice cream or semifreddo.

Tonight it was a clafoutis, a light French-style custardy dessert. My beloved has got a new dental implant yesterday, so I was thinking about something not just tasty, but comforting and soft to chew.

I made it just for two of us in a pretty shallow 7” round pan, but feel free to double or triple the recipe for more eaters.

For 2 people you will need:

1 large nectarine, cut into bite size pieces
A handful or two of blueberries, rinsed and thoroughly pat dried
1 large/extra large egg
2 oz cream cheese (I used reduced fat), at room temperature
2.5-3 Tbsp sugar
¼ tsp or a bit more vanilla extract
Zest from about a half lemon/lime
2 Tbsp milk (I use 2%, but you can use whole milk or cream instead)
1 Tbsp and 1-2 tsp all-purpose flour
A bit of butter for greasing a baking dish and a pinch of sugar for sprinkling
Powdered sugar, as needed

Start preheating oven to 400F.

Grease a baking pan with a bit of butter and sprinkle with a pinch of sugar. Arrange nectarines and blueberries on top.

In a bowl of a standing mixer, combine cream cheese, egg, sugar, lemon/lime zest and vanilla and whip until light and fluffy. Add flour and when mixed in well, pour in milk and stir again.

Pour over the nectarines and blueberries and place in the oven. The pan should be only ⅔ full, ¾ max: if fuller, the batter may rise and run over the rims.

Bake for about 25-30 minutes or until the top gets lightly browned and a toothpick inserted in the center comes out clean (if it doesn’t prick a blueberry, of course!)

Let the clafoutis cool down till warm and sprinkle with powdered sugar.