Fresh Peach Clafoutis

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Fresh sliced peaches coated with cinnamon and sugar, then baked into a soft custard batter, what could be more satisfying that a fresh peach clafoutis.

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Peach skin is so tender, I don’t even take the time to peel them and anyway, the slices keep their shape better with the skin left on.

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Arrange the cinnamon and sugar-coated slices into a buttered deep dish pie plate.

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Pour the clafoutis batter over the sliced peaches and bake until golden brown. The fruit rises to the top during baking.

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fresh peach

So good!

Have a great weekend!

~Caroline

Here’s what you’ll need:

For the peaches

3 sliced peaches skin left on

1 1/2 Tablespoons sugar for coating the peach slices

1/4 teaspoon ground cinnamon for coating peach slices

butter for buttering the pie plate

For the batter

1/2 cup all-purpose flour

3/4 cup sugar

pinch of salt

3 whole eggs + 1 egg yolk

1 cup + 2 Tablespoons whole milk

 

Slice the peaches into about 1 inch sections

toss to coat with the sugar and cinnamon

arrange in a buttered deep dish pie plate

sift the flour, sugar and salt into a medium size bowl

in another bowl whisk the eggs and milk together

add the wet ingredients to the dry and whisk until incorporated

Bake at 325* for 50-60 minutes or until golden on the edges and the custard it center set

 

 

 

 

 

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2 Responses to Fresh Peach Clafoutis

  1. someya says:

    I made it last night for dessert and it was fabulous. Thx. Hubby and I just loved it.

  2. … *speachless and drooling* You are truly incredible Caroline. This one will be tomorrows desert! Thank you! :)

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