I have been canning, baking, blending, freezing, dehydrating and eating peaches and nectarines all week in an attempt to use up the amazing bounty of just a few trees! Today I made a very easy and gluten free nectarine clafoutis for the first time. I’ve never made a clafoutis before but will certainly make more. Healthy, yummy and you can use whatever fruit you have. I experimented with much less sugar and also used almond and oat flours to make it gluten-free and it was delicious. Just ask my husband who has a big sweet tooth and said it was fantastic as he reached for a second piece 🙂
Here is the Nectarine Clafoutis recipe:
INGREDIENTS: (this makes one 9 ” pie plate, about 5 or 6 servings)
- 3 cups sliced (but not peeled nectarines)
- 2 cups milk ( I used almond milk, you can use any kind of milk)
- 3 large eggs
- ¼ cup sugar
- 1 tsp each almond & vanilla extract (I also used a 1 “ piece of vanilla bean)
- 1/3 cup + 2 TBSP flour (regular, almond or oat or a mixture is fine)
- Pinch of salt & pinch of nutmeg or cinnamon
- 2 TBSP finely chopped almonds for the top
- Preheat oven to 400 and oil a 9 “ pie plate or baking dish.
- Cut up the nectarines into thin slices (no need to peel J )
- Combine milk, vanilla & almond extracts, sugar, & pinch of salt & spices in saucepan. Bring to just below a simmer and immediately turn off heat. Let cool while you prepare rest of ingredients. (If using vanilla bean, remove it now & scrape pulp into milk mixture).
- In a medium bowl whisk 1 of the eggs with the flour until smooth. Then add the other 2 eggs & whisk until there are no lumps.
- Very slowly, pour the warm milk mixture into the egg/flour mixture whisking constantly.
- Pour the batter over the nectarines in the pie plate and gently mix to make sure nectarines are evenly distributed.
- Bake about 40 minutes until the center custard is completely cooked and it is beginning to brown around the edges.
- Remove from oven sprinkle the chopped almonds over the top and put under the broiler for just a minute or so until the almonds get toasted but NOT burned! Not the time to try to clean up the dishes…
- Cool for about 20 minutes before serving. It is also fabulous chilled and is really great for breakfast. Here’s your eggs and fruit and even you non-breakfast eaters might go for a slice of this 🙂
If you have a food dehydrator I highly recommend drying some nectarines. They turned out fabulous so I will be making another batch tomorrow I simply sliced them and put them on the trays. They took about 4 – 5 hours on the high setting. I am envisioning these in my lunch in the middle of the winter and know I will be grateful I took the time to dry them now.
“Peach Preserves … summertime in a jar”
I am feeling like a squirrel this weekend with all my food saving techniques. I also canned peaches (used the recipe from my post “Summer in A Jar Peach Preserves” October 4, 2015) and made peach and nectarine smoothies, so I am in stone fruit heaven right now.
NECTARINE – PEACH GREEN SMOOTHIE
Just blend 2 peel nectarines and 1 peeled peach + 1/2 cup coconut water + 1/2 cup baby kale &/or spinach + 1 inch piece of peeled ginger + 1/2 frozen banana + 2 tBSP plain yogurt. Other options: blueberries, Super Food, rice or almond milk and top with some coconut and chia seeds. Great way to start the day 🙂
I have eaten so many nectarines and peaches lately that I should be tired of them but it hasn’t happened yet. Just like those squirrels, I’m eating and saving for those long winter days with not a fresh peach or nectarine in sight!