It’s springtime, which means stone fruit are well in season. The loquat tree in Robert’s backyard is lookin’ pretty good nowadays, so I wanted to make something with the fruit while it lasted.
Loquats are very tender, sweet and slightly tart fruits, almost like apricots. The texture and color are comparable to cantaloup.
The finished clafoutis. A clafoutis is a french baked dessert that traditionally has cherries, and is almost like a cross between a custard and a pancake.
Some of the ingredients.
Dry ingredients. Since I only had sliced almonds instead of almond flour, I pulsed the almonds, salt, and granulated sugar together until it became a fine powder.
After adding the wet ingredients. The batter should look thin, almost like crepe batter.
A slice for me 🙂 Over all, this recipe was really easy and produced some good results. The almonds added a subtle sweetness, and the loquats were perfectly ripe, and not overly tart or sweet.
Gluten Free Loquat and Almond Clafoutis
for 1 (10″) baking dish
recipe adapted from GourmandInTheKitchen
6 ripe loquats, peeled, pitted, cut in half lengthwise, and sliced thinly
1 cup coconut milk
3 large eggs
1 tsp. vanilla extract
1 Tablespoon brandy or cognac
2/3 cup granulated sugar
1/2 cup almond flour (or you can pulse some almonds like I did)
1/4 tsp. salt
1/4 cup sliced almonds
powdered sugar, for dusting
Preheat your oven to 375F, and grease a 10″ ceramic baking dish.
Using a blender, pulse together almond flour, salt, and sugar until there are no lumps. Add your coconut milk, eggs, vanilla, and brandy, then blend until smooth. the batter should be really thin.
Arrange your slices of fruit neatly on your baking dish, then slowly pour batter over the fruit. Be careful, as it may displace some of your arrangement.
Carefully place dish in oven, then bake 35-40 minutes or until top of clafoutis looks golden brown. Let sit at room temp for 10-15 minutes, then dust with powdered sugar. Serve warm or room temperature. Enjoy!