Summer Stone Fruit Clafoutis
  • 10" cast iron skillet or casserole dish
  • 1 tablespoon butter
  • fresh stone fruit, pitted, halved or sliced, a mix of your favorites such as nectarines, cherries, plums, apricots or all of the same kind, enough to fit into the bottom of a 10 inch skillet, maybe a pound or a little less depending what kind of fruit you use.
  • 1 cup heavy cream
  • 3 large eggs
  • ½ cup all purpose flour
  • ½ cup sugar
  • 1 teaspoon, vanilla
  • ½ teaspoon almond extract
  • 1 teaspoon, salt
  • powdered sugar for sprinkling
  • nuts for garnish, hazelnuts or slivered almonds
  1. Heat the oven to 400F
  2. Butter the skillet sides and bottom.
  3. In a blender or bowl add the cream, eggs, sugar, vanilla, extract and salt and flour then wizz it until it's nice and smooth.
  4. I prefer mixing the batter in a blender because it comes out nice and smooth, but a hand mixer will work as well, just make sure there are no lumps.
  5. Gently pour the batter into the buttered skillet then gently place your stone fruit all around.
  6. Put it into the oven for 10 minutes at 400F then reduce the temperature to 375F until it's deep golden on the edges.
  7. Oven's vary so keep checking but mine took about 45 minutes.
  8. Remove it from the oven and let it sit for a good 15 to 30 minutes, it will deflate and settle around the fruit.
  9. sprinkle with the powdered sugar and toss your nuts around.
  10. Scoop or cut a slice and serve as is or with ice cream, whipped cream or mascarpone.
Recipe by Proud Italian Cook at