Peach Clafoutis
Clafoutis is a baked French dessert of fruit, traditionally made with black cherries, arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar and served lukewarm, sometimes with cream. Clafoutis comes from the verb clafir, meaning“to fill.” Indeed, after arranging fruit in a buttered baking dish, clafoutis is made by filling the pan with a mildly sweet, egg-rich batter. The clafoutis comes from the Limousin region of France, and while black cherries are traditional, there are numerous variations using other fruits, including red cherries, plums, prunes, apples, pears, cranberries or blackberries. The true Limousin Clafoutis is also cooked with the stones left inside the cherries, giving much more flavour to the cake during the baking process.I like clafoutis because is really easy to make and I can add any fruits I want. Whenever you feel like a fresh dessert, just make a clafoutis with whatever you want. This time I made one with peaches but any fruits are good. I also have a cherry and strawberry clafoutis recipe on the website in case you don’t like peaches.
Ingredients
- 300 ml milk
- 190 g flour
- 80 g sugar
- 30 g melted butter
- 4 eggs
- 1 tsp vanilla extract
- 550 g peaches
Instructions
- Mix the eggs well, thenadd the sugar and melted butter while you mix the composition. Add graduallythe milk and flour while you mix to avoid the formartion of lumps. You can usea whisk or a mixer but the mixer makes the job a lot easier. At the end add thevanilla extract.
- In a ceramic tray for tarts add the peaches cut in half, I used compote peaches, and add the batter over the fruits. Cook everything in preheated oven at 180 degrees for 40 minutes.