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.
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.
Arrange the cinnamon and sugar-coated slices into a buttered deep dish pie plate.
Pour the clafoutis batter over the sliced peaches and bake until golden brown. The fruit rises to the top during baking.
Have a great weekend!
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