Raspberry Peach Clafoutis
Tender custard filled with fresh fruit! This French recipe for raspberry peach clafoutis makes a great change from pancakes for breakfast and is impressive enough for dessert.
Servings 8 servings
- 3 large eggs
- 1 1/2 cups whole milk
- 1/3 cup packed light brown sugar
- 1/2 tsp vanilla
- 1/4 tsp cinnamon
- dash table salt
- 2/3 cup all-purpose flour
- 2 medium ripe but firm peaches
- 2 tbsp brandy
- 1 cup raspberries
- butter and granulated sugar for the dish
Add the eggs, milk, sugar, vanilla, cinnamon, and salt to a blender. Pulse a few times to mix it all together. Add the flour and pulse until the mixture is smooth. Transfer the batter to the refrigerator and let it rest for at least 30 minutes.
Cut the peaches in half and slice them 1/4 inch thick. Toss the peach slices with the brandy and let it steep on the counter for 30 minutes.
Preheat the oven to 350F. Butter and sugar a 10 inch round ceramic casserole or quiche dish.
Drain the brandy from the peaches into the batter and stir it in. Lay half of the peaches and raspberries in the bottom of the baking dish. Pour in the batter. Arrange the remaining peach slices and raspberries over the top.
Bake the clafoutis for 40-45 minutes. Or until the top is browned and puffed and the custard is set. Let cool slightly, then sprinkle the top with powdered sugar and serve. Vanilla ice cream or whipped cream make good accompaniments.
- I used a 10 inch quiche dish and it was the perfect size for the clafoutis.
- When I'm slicing the peaches I reserve the very ends of peaches which are mostly peach skin and don't add them to the dessert. I consider them the cook's treat.
- You can let the batter rest in the refrigerator for up to 8 hours. The peaches are best if steeped for 30-60 minutes.
- If you don't have brandy, bourbon or rye are great with peaches.
- For a more luxurious clafoutis you can sub in 1/2 cup of heavy cream for 1/2 cup of the milk.