2 fresh stone fruits (such as nectarines, plums, or peaches), halved or cut into wedges if large
1 cup cherries, pitted and halved
4 tablespoons (1/2 stick) unsalted butter, at room temperature
4 large eggs
2/3 cup whole milk
1/2 cup all-purpose flour, spooned and leveled
1/4 teaspoon fine salt
vanilla ice cream, for serving
Sat fat 10g
How to Make It
Heat oven to 425º F. Split the vanilla bean in half lengthwise. Run the dull side of a knife down the length of each half, scraping up the seeds. Combine the seeds with 2 tablespoons of the sugar in a large bowl. Add the stone fruit and cherries and stir to combine.
Melt 2 tablespoons of the butter. Place the melted butter, eggs, milk, flour, salt, and the remaining ¼ cup sugar in a blender. Blend until combined and frothy, 1 to 2 minutes.
Place the remaining 2 tablespoons butter in a large cast-iron or nonstick skillet. Transfer to the oven and heat until the butter is melted, 2 to 3 minutes. Pour the batter in the heated pan. Bake until puffed and golden brown, 15 to 18 minutes.
Top with the fruit (and any juices) and the ice cream. Serve immediately.
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