Name: Stone fruit, blueberry and cardamom clafoutis
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 - 6
Ingredients: 3 eggs; 1 cup milk; 2 tbsp flour; 1 tsp vanilla paste or extract; 2 tbsp maple syrup; 1 tsp ground cardamom; 6 stone fruit, pitted, and halved or sliced into small wedges (we used apricots but any stone fruit will work – or try pears, cored, peeled and sliced, when stone fruit is out of season); 1/3 cup frozen or fresh blueberries; Icing sugar, for dusting; Yoghurt or ice cream, to serve

Stone fruit, blueberry and cardamom clafoutis

This gorgeous fruity dessert is so simple to make - just 15 minutes of preparation, then the oven will do all the work! Swap the stone fruit for pears if they're out of season, and serve with a generous scoop of ice cream.

Serves 4 - 6

Prep

15M

Cook

40M

Total

55M

Ingredients

3 eggs

1 cup milk

2 tbsp flour

1 tsp vanilla paste or extract

2 tbsp maple syrup

1 tsp ground cardamom

6 stone fruit, pitted, and halved or sliced into small wedges (we used apricots but any stone fruit will work – or try pears, cored, peeled and sliced, when stone fruit is out of season)

1/3 cup frozen or fresh blueberries

Icing sugar, for dusting

Yoghurt or ice cream, to serve

Method

1.Heat oven to 170°C fanbake and grease a small flan tin or cake tin (our heart-shaped one measured 20cm across).

2.Place eggs, milk, flour, vanilla, maple syrup and cardamom in a food processor and whizz until smooth and well combined. (Or use a bowl and electric beaters.)

3.Pour mixture into prepared tin, then arrange stone fruit (cut-side up or down – doesn’t matter) and blueberries on top, spacing them out evenly.

4.Bake in the oven for 40 minutes or until clafoutis is cooked through and doesn’t wobble in the middle.

5.Dust with a little icing sugar and serve straight from the dish with yoghurt or ice cream.

Profile Rachel Savage