For the past few weeks I’ve been sharing several of my favorite peach desserts. All are easy, delicious, not too sweet and showcase summer’s premier fruit. Here is one more. This dessert is a classic French dessert, but don’t let the French thing scare you. This recipe couldn’t be easier for any level of baker. Knowing how to make a delicious peach clafouti like this one will up your baking confidence level as your friends smack their lips in amazement at your baking expertise. Just don’t tell them how easy it is.
Last February I shared several varieties of clafouti. Now I’m ready to show you this peach version.
How to Make a Delicious Peach Clafouti
Now, you may ask, what is a clafouti?
A clafouti is a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick pancake~like batter. Originally from the Limousin region of France, there are numerous variations using other fruits, including red cherries, plums, prunes, apples, pears, cranberries or raspberries, figs, blackberries, blueberries, and peaches. It’s such a simple dessert, but packed with fruity goodness.
First sliced your peaches into thin wedges ~ about 8 ~12 per peach. You do not have to peach the peaches. If your peaches are not real sweet, sprinkle a little granulated sugar over the peaches. Drain the peaches of any liquid, saving the liquid to add to the batter.
Prepare your baking an. I love to use my Le Creuset deep~dish pie plate.
I hope you are saving your butter wrappers. Use 1 to butter the bottom and sides on the pan.
Place the peaces around the pie plate, cut side up.
To make the batter, measure your dry ingredients, your cream and eggs. You will also need a pinch of salt.
Place all the batter ingredients in a blender or food processor. I love to use my Waring blender for this task. Process for 15 seconds, scrape down the sides of the blender jar, and process for another 30 seconds, until you have no pockets of dry ingredients.
Pour the batter over the peaches. Most of the fruit will be covered, but will rise to the surface during baking.
Sprinkle the sliced almonds evenly over the top of the clafouti.
Bake on the middle rack of the preheated oven for 25 ~ 30 minutes, until puffed and golden brown.
Let the clafouti cool on a rack for around 15 minutes. You can serve hot or at room temperature. Spoon into individual serving bowls. I love to use my pastel ice cream bowls from Pottery Bar (Unfortunately, they are no longer available.) Spoon a dollop of the sweetened whipped cream on top.
This is so good! Not too sweet and a great way to get your kids to eat fruit if they are not so inclined.
Delicious Peach Clafouti ~ The RecipePrint
Delicious Peach Clafouti
- Yield: 8 ~ 10
- Category: Fruit, Dessert
- 3 cups thinly sliced fresh peaches
- 2/3 cups all`purpose flour
- 1 2/3 cups heavy whipping cream
- 2/3 cup granulated sugar
- 4 large eggs
- pinch salt
- 1/2 cup sliced almonds
- 2 tablespoons confectioner’s sugar
- Preheat the oven to 400 degrees F.
- Butter a 2-quart gratin dish or deep~dish pie plate.
- Arrange the fresh peaches, cut side up in the baking dish. Set aside.
- In a blender or food processor, combine the flour, 1 1/4 cups of the cream, the granulated sugar, the eggs and salt. Process on high, until well mixed, scraping down the mixture to eliminate pockets of flour.
- Pour the batter over the fruit. The fruit may be covered, but it will rise to the surface during baking. Sprinkle the top with the almonds.
- Bake in the middle rack of the oven until the top is golden brown and the batter is slightly firm to the touch, abut 25 ~ 30 minutes.
- Transfer the dish to a rack and let it cool for 15 minutes.
- Meanwhile, whip the whipping cream until soft peaks form; add the confectioner’s sugar and beat until firm.
- Spoon the clafouti into individual plates or bowls and top with a dollop of the whipped cream.
Here are the other peach desserts that I’ve been sharing this summer.
Let me know which of the peach recipes was your favorite. Let’s find out which peach dish is the most popular.