Want to transform fresh summer fruit into a guest-worthy dessert or
brunch dish that requires minimal kitchen time?
A French clafoutis is the perfect go-to. Here are two versions to try,
one gluten-free, from two of our favourite cookbook authors. Adapt to
whatever fruit is available and serve simply and traditionally with just
a dust of icing sugar, or (mon dieu!) make it fancy with whipped cream
or ice cream.
Gluten-Free Cherry Clafoutis from Béatrice Peltre, author of La
Tartine Gourmande.
Apricot
and Raspberry Clafoutis from David Lebovitz, author of The
Sweet Life In Paris.
Kat Tancock
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