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Nectarine flaugnarde

June 20, 2012

Stone fruits are in season! My local farmers’ markets have been flooded with a variety of peaches, nectarines, apricots, plums, pluots, and every hybrid in between. I came back home with several pounds of organic nectarines and decided to make flaugnarde, which apparently is the non-cherry version of the clafoutis.

I lightly sauteed the sliced nectarine pieces in my cast iron skillet to make sure they would be soft in the final makings of the dessert. I also loved that the cast iron can be used on the stovetop and the oven, so that I didn’t have to worry about doing an extra set of dishes to saute and bake in separate cooking apparatuses.

The final result was moist, dense, and not overwhelmingly sweet, and reminiscent of the desserts I had back in Paris. Best served warm out of the oven, though a night of sitting on my kitchen counter helped the flavors to merge better.

Ingredients
3 nectarines, about 3/4 lb
1 Tbsp coconut oil
3 eggs
3 Tbsp sugar’s worth of sweetener (I used evaporated cane sugar)
3 Tbsp coconut flour
1 14oz can coconut milk
1 tsp vanilla extract
1/8 tsp salt

Directions
(1) Preheat oven to 375 degrees F.
(2) Slice up nectarines. Add coconut oil to a cast iron skillet and cook nectarines for several minutes, turning once, until soft.
(3) Assemble batter by beating eggs with the sweetener until light and fluffy. Fold in coconut flour before adding all of the coconut milk, vanilla, and salt. Incorporate well.
(4) Pour batter on top of nectarines and place skillet into the oven. Bake for 20 minutes, or until the sides begin to brown.
(5) Take out of oven and cool for 10 minutes. Serve warm.

Bon appetit!

Dai Dai

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From → Recipes

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