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.
- 15 mins preparation
- 40 mins cooking
- Serves 4 - 6
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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
- 1Heat oven to 170°C fanbake and grease a small flan tin or cake tin (our heart-shaped one measured 20cm across).
- 2Place 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.)
- 3Pour mixture into prepared tin, then arrange stone fruit (cut-side up or down – doesn't matter) and blueberries on top, spacing them out evenly.
- 4Bake in the oven for 40 minutes or until clafoutis is cooked through and doesn't wobble in the middle.
- 5Dust with a little icing sugar and serve straight from the dish with yoghurt or ice cream.
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