Last week, I worked as a personal chef for a family, creating daily dinners.  The challenge was to create family-friendly, healthy, and flavorful meals that were also kosher.  A protein, a starch, a vegetable, a salad…oh, and also a dessert!  On the last evening of my assignment, I made a Pear and Blueberry Clafouti following a recipe from Ina Garten (I added blueberries and skipped pear brandy.  Also, I used large eggs instead of extra large).

The family loved the dessert and so did my friend Alla (aka THE pho buddy).  In fact, Alla loved it so much that we met up in her kitchen the very next day to make yet another version of this recipe: Peach, Nectarine and Blueberry Clafouti.  Don’t you just love saying “clafouti”?

Peach, Nectarine and Blueberry Clafouti


1 tablespoon unsalted butter, at room temperature
1/3 cup plus 1 tablespoon sugar
3 large eggs, at room temperature
6 tablespoons all-purpose flour
1 1/2 cups heavy cream
2 teaspoons vanilla extract
2 teaspoons Mineola zest (feel free to substitute with orange or lemon zest)
1/4 teaspoons salt
2 tablespoons Peach Schnapps
2 ripe peaches, pitted and sliced
2 ripe nectarines, pitted and sliced
2 cups blueberries


1.  Preheat the oven to 375 degrees.

2.  Butter a 10×13 baking dish and sprinkle with one tablespoon of sugar (use extra sugar, if needed).

3.  Beat together 1/3 cup of sugar and three eggs until pale yellow, about 3-4 minutes.

4.  Slowly add flour, heavy cream, vanilla, zest, salt, and Peach Schnapps.  Set the batter to rest for 10 minutes.

5.  While the batter is resting, arrange slices of peaches and nectarines on the bottom of the baking dish, alternating the fruit.  Sprinkle with blueberries.

6.  Pour the batter over the fruit and bake until the fruit is golden brown and the custard is firm, about 35-40 minutes.  Ina suggests serving the clafouti with confectioners’ sugar and creme fraiche.

Note: If eating clafouti the next day, sprinkle the top with extra sugar and place under the broiler for a few minutes.  You will have a delicious, bruleed version of this dessert.

Note 2: Winter is not the best time to be cooking with peaches and nectarines.  The flavors would be a lot brighter and sweeter during the peak of summer. 

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