Stone Fruit Clafoutis with Cardamom
This rich, custardy dessert is an excellent ending to a brunch or light lunch.
Preheat the oven to 375 F. Melt the butter and brush a 9-inch-deep pie pan with about ½ tablespoon of the butter. Put the pie pan on a sheet pan to catch any spillover liquid.
In a blender, add the melted butter, eggs, milk and vanilla and blend for five seconds on high.
Combine the flour, sugar, salt and cardamom and reserve.
Halve and pit the stone fruit. Cut plums or apricots in quarters; cut nectarines or peaches in eighths. Place the slices in the buttered pan.
Pour the flour mixture into the blender and blend for 10 seconds on high, until smooth. Pour over the fruit in the pan and put the sheet pan with
the filled pie pan on top in the oven.
Bake for 45 to 50 minutes, until the center of the clafoutis doesn't wiggle when you shake the pan gently.
Cool on a rack, dust with powdered sugar and serve warm or cold. Keeps, tightly covered in the refrigerator, for up to four days.