The peaches are gorgeous right now! I have been hearing how divine the ones at Costco are, so I brought home a flat to make the two peach centered recipes that have been calling to me. Kathy Santore served this Clafoutis (pronounced kla-foo-tee) at Mah Jongg recently and it was stunning. This is a traditional French dessert that combines fruit with a custardy cake; not too sweet and totally satisfying. This centuries old dish was usually made with black cherries, as in Julia Child’s classic recipe. Apples, pears, apricots; most any fruit will work!
Hard to believe that something so impressive looking is so simple to make; check out the short list of ingredients…
6 large eggs
2 cups milk
3/4 cup flour
1/2 cup sugar
1 Tbs. vanilla extract
2 peaches (no need to peel them)
Preheat the oven to 375 degrees. Thinly slice the peaches and layer in a 9-inch nonstick pie pan. Using a hand or stand mixer, combine the eggs and milk until the yolks are well-blended. Slowly add the flour until integrated, then add sugar and vanilla. The batter will be runny. Pour over the peaches – they will float up to the top of the batter. Cook for 1 hour or until the clafoutis is golden brown and set in the center. Top with a dusting of powdered sugar and fresh peach slices.
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