I discovered clafoutis last summer and I have yet to look back. My original foray led me to the most traditional of clafoutis: that of the cherry variety. But after making and tasting the delicious, lightly sweetened, egg-y custard, speckled with pockets of juicy cherries, all I could imagine was all of the other fruits that needed the clafoutis treatment: blackberries, raspberries, apricots – and, yes, peaches.So, when asked to join a group of bloggers (check out my Instagram feed to find all these blogging lovelies) in preparing a peach dessert and posting it via social media and on this here blog on a specific day in June, I jumped at the chance.
Peach clafoutis could not be easier to make – the most difficult task is cutting the peaches – and I have you leave the skins on, to make even that easy-peasy. The custard is made in the blender and then poured over the lightly sweetened peaches in a shallow baking dish. Thirty-five to forty minutes later, you’ll be in peach heaven.I like my clafoutis at room temp or cold from the fridge, but eating it warm from the oven is awfully nice too. Because of its custard-y/pancake like way, I am quite fond of clafoutis for breakfast, FYI, but truly it is always a welcome treat.
- 4 cups of sliced peaches skins on
- 3 Tbsp Turbinado Sugar and additional for sprinkling
- 2 large eggs
- 2 yolks
- 2/3 cup all-purpose flour
- 1/4 tsp salt
- 2 tsp pure vanilla extract
- 1/2 cup granulated sugar
- 3/4 cup buttermilk
- 3/4 cup heavy cream
- confectioners' sugar for dusting
- Preheat the oven to 400-degrees. Spray or butter a shallow 2 quart baking dish and set aside.
- Place the peaches in a medium sized bowl, sprinkle with the 3 tablespoons of Turbinado sugar and decoratively place in the prepared pan in a single layer. Combine the remaining ingredients in a blender (I used a Vita Mix) and blend til smooth (if you are worried about lumpiness, you can strain the batter - I did not).
- Pour the batter over the peaches and sprinkle the top with additional Turbinado sugar. Place in the oven and bake for 30 to 40 minutes til the top puffs up, the color is golden, and it is just set. Let cool slightly, dust with confectioners' sugar, and serve. Or, let come to room temp, and then refrigerate and eat for breakfast (or any meal that suits your fancy).