This traditional French dessert is a perfect way to feature your fresh, local peaches.
Peach and cherry clafoutis
Ingredients:
4-6 peaches, pitted and halved (freestone peaches, preferably)
150g cherries, pitted and halved
4 eggs
Pinch salt
1 ¼ cups 2% or whole milk (can substitute almond, soy, or coconut milk)
1 tsp pure vanilla extract or scraped seeds of 1 vanilla pod
2 tbsp kirsch liqueur or peach liqueur (optional)
½ cup almond flour/meal
¼ cup all-purpose flour
1/3 cup sugar or sugar alternative (coconut sugar)
3 tbsp butter, melted and cooled
Zest of 1 orange
Method:
1) Preheat oven to 375 F. Melt butter and use 1 tbsp to well-grease bottom and sides of oven-safe ramekins, pie plate, or even your favorite cast iron pan.
2) Prepare fruit and zest orange. Wash, pit, and halve cherries and peaches. If peaches are not Freestone and do not come clean off pits, cut close around pit and wedge nicely.
3) In large bowl, beat eggs with salt, milk, and vanilla.
4) In separate bowl, mix together flours and sugar.
5) Whisk dry ingredients into wet until just combined.
6) Stir in remaining 2 tbsp melted butter and orange zest. Be careful to not over mix.
7) Pour 1/3 clafoutis batter into buttered dish. Place peaches and cherries on top. Then pour in remaining batter.
8) Bake in preheated oven 40-45 minutes till golden and fork comes out clean.
9) Let cool in dish. Can be served warm or cold. Traditionally served with a dusting of powdered sugar.
Serves 6
Tizz’s Tips:
-For really nice presentation of fruit on top, try baking 1/3 batter until thin skin forms then adding fruit and remaining batter to finish baking.
-Traditionally pits were left in cherry clafoutis and were said to add almond-like flavour.
Courtesy Christine Tizzard, @cheftizzard