Food photography and a recipe of nectarine clafoutis

I have been receiving messages from the blog’s reader who write to compliment the photos, the light (thank you very much about that!) and ask for some tips like photographing food. Well, I’ve decided to tell a little about the way I work. I only photograph food with natural light. This way, I think the food will always look fresher, more real and truthful when photographed with the light that comes through the window. No reflectors, flash or artificial light. But to do so, we need to observe how the light changes in accordance with the hours, the days and months of the year; we need to understand how it reflects in certain materials and the shape the shades make.

As you know, there is plenty of light here in Brazil. However, on the day I prepared this clafoutis, it simply didn’t dawn. The sky was dark, gray; the light rain moistened the glasses of the window. It was already late when my clafoutis had been removed from the oven – almost five o’clock, and there was almost no light. I decided to bring a little of the day’s (bad) mood for the pictures – and show that even with little light out there, it is possible to photograph without any artifice.

And about the nectarine clafoutis, I can only say it is a perfect company for these dark and little grumpy afternoons. Mixer is not necessary – nor any physical effort – it takes less than 15 minutes to prepare it and later you can enjoy the smell of fruits being released from the oven. Despite of being very simple, the result is incredible – and I must confess that I like eating when it still warm, when I can taste slightly warm nectarines. You will sigh for it.

Nectarine clafoutis

4 ripe nectarines
25 grams of butter (and a little more for greasing the pan)
2 tablespoons of liquid honey
3 eggs
100 grams of sugar (and a little more to sprinkle on the pan)
120 grams of flour
300 ml of milk
Icing sugar for dusting

Wash the nectarines, remove the cores and cut each in four pieces. Place the pieces in a pan with butter; brown them in high heat for two minutes stirring delicately. Add honey and let them caramelize for two minutes. Remove them from heat and let them cool down a little.

Meanwhile, pre-heat the oven in 200 degrees Celsius, grease the ovenproof dish or another pan and sprinkle it with sugar. In a bowl, beat the eggs with sugar; add flower and, little by little, the milk. Place the pieces of nectarine on the bottom of the dish and pour the pastry over them.

Bake it for 10 minutes in 200 degrees Celsius without opening the oven, and then you can reduce the temperature for 180 degrees and keep it in the oven for approximately 30 more minutes. You can check if your clafoutis is baked by inserting delicately the tip of a knife. If it comes clean, that means your clafoutis is ready. Dust it with icing sugar and let it cool down.

You can use other seasonal soft fruits for clafoutis like plums, pears and blackberries.

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Categoria: Kitchen - Por: Elisa Correa
7 comentários
  1. I should have read this post earlier. Actually I took last week some photos where I tried to get this kind of mood. They are for the photography and styling challenge which is run by Simone from junglefrog cooking (she is also in BYW bootcamp). I guess it could be also fun for you to be part of this challenge

    Might be boring for you, but again: I just love to look at your pictures :)

  2. What a great twist ! This dish is perfect for this time of year-need to try it.

  3. Simone says:

    I love your photos! Great mood you managed to get into this delicious looking nectarine clafoutis. And light or no light, it’s perfect!

  4. Anita says:

    Elisa querida, fiz tua receita. Delícia! Mas usei farinha sem glúten e a massa ficou meio mole. Crua, já notei que estava líquida demais. Mesmo acrescentando um pouco mais de farinha, achei que podia ir mais. Sabes me dizer como deve ficar a consistência? É de bolo? Ou meio bolo, meio pudim? Brigada e parabéns pelo trabalho lindo que estás fazendo. ; )

    • Elisa Correa says:

      anita querida!
      que alegria ter você como leitora do blog :)
      mas deixa eu te falar: o clafoutis é realmente uma massa quase líquida, batida à mão – ela fica bem baixa, deixando ver as frutas colocadas no fundo da forma. Mas a massa não deve ficar crua não. Você usou fogo baixo pra assar? O ideal é colocar em uma forma mais baixinha e deixa assar até dourar (quando dourada ela seguramente estará assada). Mas é uma massa delicada mesmo e como está envolvendo muitas frutas com polpa pode dar a idéia de que está úmida.
      bom, espero ter ajudado!
      um beijo grande!

  5. Vanessa says:

    Your photography is beautiful. It has lots of mood and texture and just a lovely quality about it. Boy, I wish I could take pictures this well. One day! So wonderful to come across your lovely blog. Vanessa (visiting from BYW). x

  6. Absolutely delicious, your recipe and photos!!! So gald to have found your recipe.