Thursday, May 17, 2012

Peach Clafoutis (kla-foo-tee')

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Tree ripened peaches, just picked this morning!

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!

Who doesn't love the taste of fresh peaches? Our peach tree is loaded with ripe, juicy peaches so, today I made individual Peach Clafoutis! This is real comfort food served warm from the oven!

Peach Clafoutis
Yield: Serves 4


5 large eggs
1/2 cup all-purpose flour (spooned and leveled)
1 cup sour cream
1 cup whole milk
3/4 cup granulated sugar
3/4 teaspoon pure vanilla extract
1/4 teaspoon fine salt
1 1/4 pounds of peaches, peeled and cut into 1/2" slices
2 teaspoons lemon juice to keep peaches from darkening.
confectioners' sugar or cinnamon, for dusting right before serving.
Set out all the ingredients you will need for your recipe.

  • 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.
The easiest way to peel peaches- make a small X in the bottom of the peach. Place them in boiling water for 30-40 seconds.

Remove peaches with a spider or slotted spoon.

Plunge into ice water. Slip the skins. Cut into 1/2-inch slices and toss with 2 teaspoons lemon juice. There will be lots of juice with tree ripened peaches. Save juice for peach ice cream or peach popsicles.

Break eggs one at a time into a small dish. Pour them one at a time into your large mixing bowl. If you end up with egg shell or bad egg when you crack your egg it is easier to deal with 1 egg in a small dish than trying to contentl with 5 eggs in a large bowl and a piece egg shell or a bad egg.

Raw custard with floating peach slices, ready for the oven.

Perfectly baked Peach Clafoutis!

Unfortunately, it sinks down as the custard cools but, don't let that stop you from enjoying this decadent, peach laced, custard--Peach Clafoutis . . . from Over at Julie's!!!

Note: Clafoutis can be made with any seasonal fruit, i.e. the traditional cherries and plums, apricots, raspberries, blackberries, boysenberries, or blueberries.


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