Sunday, July 10, 2011

Peach Clafouti

Just the name makes me smile, what a funny word and what a tasty dessert. I made this version with peaches but you can use plums, cherries, apricots, or nectarines. Use enough of whatever fruit you have to cover the bottom of the pie plate. It makes a great breakfast served with plain yogurt instead of whipped cream.

Peach Clafouti


 6 tablespoons white sugar, divided
3-4 peaches, peeled and sliced
 3 eggs
1 1/3 cups milk
2/3 cup all-purpose flour
2 Tbsp. almond meal
 grated zest from one lemon
1 teaspoons vanilla
1 tsp. almond extract
 1 pinch salt
1/2 teaspoon ground cinnamon
2 tablespoons confectioners' sugar


   1. Preheat the oven to 375 degrees F. Butter a 10 inch pie plate, and sprinkle 1 tablespoon of sugar over the bottom.
   2. Arrange the peach slices so that they cover the entire bottom of the pie plate. Sprinkle 2 tablespoons of sugar over the top of the peaches. Using brown sugar is an option.
I used brown sugar to go with the peaches in this version.

  3. In a blender, combine the remaining 3 tablespoons of sugar, eggs, milk, flour, lemon zest, cinnamon, vanilla, and salt. Process until smooth, about 2 minutes.
   4.Pour over the fruit in the pan.

   5. Bake for 50 to 60 minutes in the preheated oven, or until firm and lightly browned.
6. Let stand 30 minutes to an hour before slicing. Dust with confectioners' sugar  and serve with whipped cream.

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