Stone Fruit & Edible Flower Clafoutis
Photography by Haley Hazell
Ingredients
- 1 lemon
- 1 cup cherries
- 1 peach
- 1 cup whole milk
- 1/2 cup sugar
- 3 eggs
- 1 teaspoon vanilla paste or extract
- 2 tablespoons butter, melted
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- edible flowers to garnish
- 1 tablespoon powdered sugar (for serving)
SERVES 2–4
Instructions
Arrange a rack in the middle of the oven and heat to 350° F. Coat a 9-inch pie pan or 10-inch cast-iron skillet with butter and set aside.
Prepare the Fruit
Zest the lemon and juice ½ lemon, yielding about 1 tablespoon of juice.
Stem and pit the cherries; pit and thinly slice peach. Set fruit aside.
Make a Batter
In a large bowl, combine the milk, sugar, eggs, lemon juice, lemon zest, and vanilla. Whisk until sugar is dissolved
Add the flour and salt and whisk until smooth.
Add the Fruit
Pour batter into prepared pan and top evenly with the fruit and edible flowers
Bake
Bake until set, puffed, and light golden brown around the edges, about 35 to 40 minutes.
Let cool for 5 to 10 minutes.
To serve, dust with powdered sugar and cut into wedges or scoop and serve warm.
Haley Hazell
As a freelance food stylist, visual designer, and recipe developer, for Haley it is all about balance––balancing careers, tastes, and textures. Haley attended culinary school at San Francisco Cooking School and recently relocated to San Diego, where she is getting to know this amazing county one taco shop at a time. She loves to cook and eat with the seasons, letting the amazing peak produce from her local farmers market inspire her recipe writing. To her, simple and delicious recipes start with quality ingredients and end with full bellies and plates licked clean.
