Nectarine and Blueberry Clafouti

from Epicurious, Gourmet Magazine May 1999


Ingredients:
2 nectarines (white nectarines are delicious in this recipe)
1 cup blueberries (we used 2 cups...because we had a ton of wild blueberries that needed to be used)
1 cup fruity white wine, such as Riesling
5 T unsalted butter, melted and cooled
4 large eggs
1/2 cup granulated sugar
1/8 tsp salt
1/2 cup all-purpose flour
1 cup whole milk (or 2 oz half and half and 6 oz skim milk)
1 T vanilla
confectioners' sugar for dusting

Instructions:
Preheat oven to 325 degrees and butter a 2-quart shallow baking dish.

Place washed blueberries in mixing bowl with 1 cup wine (we used enough wine to cover the fruit-- then made Sangria to go with dinner!).

 Slice nectarines into 1/4" wedges and place in wine with blueberries. Soak for about 15 minutes.

 Meanwhile, whisk together eggs, sugar, and salt.

 Slowly whisk in flour until well combined.

 Whisk in milk, butter, vanilla, and 1/4 cup of the white wine from the fruit bowl.

 Remove fruit from wine with a slotted spoon and arrange in bottom of baking dish (remember to grease the dish before adding fruit!)

 Carefully pour batter over the fruit.

 Bake in the upper third of your oven for 55-60 minutes, or until puffed and set in the center.

 Transfer clafouti to a rack to cool.

 Just before serving, dust with confectioners' sugar. Can be served warm or at room temperature. (This also makes an outstanding breakfast option!  If we had enough eaters in the house to warrant serving brunch, I would definitely include this dish.)