Will was in Boca Raton, Florida on business Monday and Tuesday so Jason, our eldest son, took me out on a date Monday! We went to a French restaurant and things got a little crazy! We ordered French Onion Soup, Macaroni and Cheese with truffles and crispy pancetta, Foie Gras cured in Cognac, served with a "to die for" fig/apple compote and artisan brioche, Cioppino with mussels, mahi mahi, calamari, shrimp, orzo, diced tomatoes in a spicy white wine sauce, and last but certainly not least . . . Quiche Lorraine made with applewood smoked bacon and fontina cheese! It came baked in it's own large gratan dish. The portion was so large it became my breakfast and lunch the following day! This incredible dining experience has put me in the mood to make a French dessert, Clafoutis!
Peach Clafoutis Yield: Serves 4
5 large eggs1/2 cup all-purpose flour (spooned and leveled)1 cup sour cream1 cup whole milk3/4 cup granulated sugar3/4 teaspoon pure vanilla extract1/4 teaspoon fine salt1 1/4 pounds of peaches, peeled and cut into 1/2" slices2 teaspoons lemon juice to keep peaches from darkening.confectioners' sugar or cinnamon, for dusting right before serving.
- Preheat oven to 375F degrees.
- In a large mixing bowl whisk together eggs and flour until combined and lumps are gone.
- Add sour cream, milk, granulated sugar, vanilla, and salt and whisk to combine.
- Pour mixture into four, unbuttered, 2-cup baking dishes or a 3-quart baking dish.
- Scatter peaches in a single layer in batter.
- Bake on center rack until custard is browned at edges and center is set, 30 - 35 minutes. Test with a paring knife- when stuck in the middle of custard, it should come out clean.
- Let cool slightly. Serve warm, dusted with confectioners' sugar or cinnamon.
Note: Clafoutis can be made with any seasonal fruit, i.e. the traditional cherries and plums, apricots, raspberries, blackberries, boysenberries, or blueberries.