nectarine and blueberry clafouti

Because I had leftover blueberries from last week’s pie and we had received some nectarines from our CSA, I decided at the last minute this morning to make a clafouti. I definitely winged it with the recipe and I wasn’t expecting it to turn out very good. I doubled the fruit amount but only 1.5 the batter amount. I didn’t want to open a whole bottle of Riesling just to macerate the fruit, so I made my own soak out of some grenadine I’d made last year, some lemon juice, and some simple syrup. I had intended to keep the soak for a cocktail tonight but when I wasn’t paying attention, I put the rubber spatula into the bowl after I’d scraped the batter into the pan, so I had to throw it out. I didn’t expect it to taste very good, honestly, because the nectarines were a bit under-ripe and I’d played fast and loose with the recipe (cutting back some butter, adding a bit extra flour), so I didn’t take a photo when it came out of the oven. But Andy and I both really liked it, so I may be making this again in the future, despite it not being that beautiful! I could always cover it up with a scoop of ice cream. :-)