Stone-Fruit Clafoutis; Our house is a very, very, very.....?

We finally signed the contract on our house... 

So, for the curious (you know who you are) have a look.

I have to admit, while going through the photos I was having a serious attack of "What the hell have we done?"

Then I found this close-up I took of the hardware on the windows and I remembered. 

The details are there... We just have to dig them out!

Have a look, tour our project...

Any volunteers?

I'll make a Clafoutis....

Stone-Fruit Clafoutis

3 eggs
1/2 cup sugar
1/2 cup melted butter
1 cup flour
1 cup milk
1/2 tsp vanilla
stone-fruit - plums, peaches, nectarines or any combination of them, pitted and halved
You will need enough to lay, nicely, around the bottom of your baking dish.
My plums were small and I used about 20 of them.
With larger peaches or nectarines you would probably need 10. If they are really large quarter them to lay better - you don't want them higher than the sides of the baking dish.

Melt the butter, remove from heat and set aside. Put the sugar and the eggs into a deep bowl and whisk (with a large whisk) until they turn lighter in color, about 5 minutes. Gradually add the butter, whisking constantly. Add the flour, all at once, and whisk until well combined. Slowly pour in the milk, whisking constantly. Add the vanilla. The batter should be smooth and shiny.

Put the fruit, cut side up, into a buttered glass baking dish, quiche pan or deep pie plate, (or even a round metal cake pan) 10 in. (25cm) in diameter. Pour the batter over the top and bake, 400F (200C) 30-40 minutes. It should be slightly browned and almost completely set in the middle.

Let sit 10 - 15 minutes before slicing and serving. Serve warm, at room temperature or cold.

Note: It's easier to put the baking dish on a baking tray before you pour the batter over. It's easier to handle and if you spill it's on the tray! The center will just barely jiggle when it's done.

In addition to the above, for the week of August 1, we have Mussels Gratin, Lettuce Soup, Stuffed Mushrooms, Brined and Grilled Pork Loin, Lemon Chicken Salad, Pasta Tapenade, and more...

Become a Thyme for Cooking Subscriber and get the menu, complete recipes with meal preparation instruction, and shopping list delivered to your inbox each Thursday. (Reverse seasons available for Australia, and others in the Southern Hemisphere)

Bon Weekend!