Pineapple Inn Nectarine And Blueberry Clafouti

Pineapple Inn Nectarine and Blueberry Clafouti

Source: Pineapple Inn – Nantucket, Massachusetts

2 nectarines (about 1/2 pound)
1 cup blueberries (about 5 ounces)
1 cup fruity white wine such as Riesling
5 tablespoons unsalted butter
4 large eggs
1/2 cup granulated sugar
1/8 teaspoon salt
1/2 cup all-purpose flour
1 cup whole milk
1 tablespoon vanilla extract
Confectioners’ sugar (for dusting)

Preheat oven to 325 degrees F, and butter a 2-quart shallow baking dish.

Cut nectarines into 1/4-inch-thick wedges and in a bowl macerate with blueberries in wine 15 minutes.

Melt butter and cool slightly. In a large bowl whisk together eggs, granulated sugar, and salt. Whisk in flour until combined well and whisk in milk, butter, vanilla extract and 1/4 cup wine from fruit mixture until smooth. With a slotted spoon transfer fruit to baking dish, reserving wine for another use (such as sangria), and arrange in bottom. Carefully pour batter over fruit (the fruit will rise to the top) and bake in upper third of oven until puffed and set in center, 55 to 60 minutes. Transfer clafouti to a rack to cool.

Just before serving, dust clafouti with confectioners’ sugar. Serve clafouti warm or at room temperature.

Serves 6 to 8.

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Tags: Blueberry, Nectarine, Pineapple

This entry was posted by dukat76 on Monday, July 7th, 2008 at 6:24 am and is filed under Clafouti, Restaurant. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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