Stone Fruit Clafoutis

By the time you read this, I will have gotten my wisdom teeth out and I will be sleeping peacefully and painlessly with the help of some oral medications. Or so I hope! Otherwise I will be sobbing into my pillow with swollen cheeks and swollen eyes. It could really go either way. I’ve never been on anything stronger than Tylenol.

And by wisdom teeth, I mean, just one, possibly two. One is definitely giving me pain this week, but I can’t remember if it’s the one we are planning to pull or if it’s a different one. So today will be a surprise! Who doesn’t love surprises!?

So now, I’m eating my Last Meal. I’m not getting put under, so I’m allowed to eat this morning!

Shredded wheat, chopped stone fruits, blueberries, and a bit of soy milk. How very Dietitian of me. I like to start the day off on a good foot, tooth extraction pending or not.

And my food plans for after the extraction? Umm… nothing. I didn’t really plan ahead. I should have saved this custardy clafoutis. It would have been perfect!

I really had no idea what to expect when I made this clafoutis. I sometimes don’t read the recipe description. I really just go by the pictures. And by sometimes, I most definitely mean all the time. Some people pick wine out by the label (me). Those people also tend to pick recipes out based on the pictures.

I thought the clafoutis was going to be a very moist cake. Like, the consistently of a regular cake when you pair it with ice cream and the ice cream sort of melts into it.

But then I started to throw my ingredients into a bowl and… all the eggs! As I cracked each egg, I thought… Hmm… This is a funny cake. And when the cake came out of the oven all overgrown and puffy (like a popover!), I thought… Hmm… Not a typical cake. And after I let it cool a bit, I finally cut into it and thought again… Hmm… This is not a cake at all!

Clafoutis (pronounced klafuti) is a French dessert with a custard batter, traditionally made with cherries, and served warm, sprinkled with powdered sugar and sometimes topped with a dollop of cream.

I made my Clafoutis with peaches, plums, nectarines, and something I saw at Trader Joe’s called a plumcot. (Plum + apricot = Plumcot.) This recipe, from The Greek Yogurt Kitchen, also swaps out heavy cream for nonfat Greek yogurt.

I have to admit, the first bite caught me off guard. Remember — I was expecting something along the lines of an ice cream-infused cake. So to bite into a warm custard was baffling. The dessert also wasn’t as sweet as my ice cream-infused cake, but I really appreciate that. It opens our taste buds to the rich flavors of cooked stone fruits and the smooth citrus notes in the custard.

I’ll definitely be making this again. Super quick to prepare, it just needs a bit of time in the oven. It also disappeared fast! It was Girl’s Night approved and was entirely devoured before The Final Rose appeared.

5 from 1 vote

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Stone Fruit Clafoutis

A custard-style cake lightened up with the addition of Greek Yogurt. Recipe adapted slightly from The Greek Yogurt Kitchen by Toby Amidor.

Course Dessert

Cuisine French

Keyword Clafoutis, Stone Fruit Clafoutis

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 8 slices

Calories 230 kcal

Author Toby Amidor, The Greek Yogurt Kitchen

Ingredients

• 5 large eggs
• 3/4 cup granulated sugar
• 3/4 cup nonfat plain Greek yogurt
• 1 cup 2% milk
• 2 teaspoons vanilla extract
• 1 tablespoon orange-flavored liqueur optional, such as Grand Marnier
• 3/4 cup all-purpose flour
• 1/8 teaspoon salt
• 1 pound stone fruits about 4, pitted and sliced
• 1 tablespoon confectioner's sugar

Instructions

1. Preheat oven to 375 degree F. Coat an 8-inch pie dish with cooking spray and set aside.
2. In a large bowl, whisk together eggs, sugar, yogurt, milk, vanilla, and orange liqueur. Add the salt and flour and stir until the batter is mostly smooth.
3. Pour the batter into the pie dish. Arrange the fruit slices on top of the batter. The should be slightly submerged.
4. Bake on the center rack for 1 hour or until the middle is puffy and golden brown. Remove the clafoutis from the oven and let cool 10-15 minutes. The clafoutis will deflate as it cools.