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Cucina Casa M - Easy, Elegant Entertaining
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peach clafouti in a serving dish and in a bowl

Peach Clafouti

Whether you spell it with an “s” or not, this simple, elegant, and versatile dessert with a basic batter that, when cooked, turns into a creamy, dense, flan-like custard. The choices of fruits are as varied as the seasons. Out of the oven, the top is puffy and brown. When served warm, dusted with powdered sugar, it is sure to soften the blow of summer ending.
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Prep Time 25 mins
Cook Time 40 mins
Total Time 1 hr 5 mins

Ingredients
  

  • 1 tsp. Butter room temperature
  • 3-4 Yellow or White Peaches
  • 3 Large Eggs
  • 1/3 cup Sugar
  • 1/3 cup Flour
  • 1 tsp Vanilla Extract or Paste
  • 2 T Amaretto Liqueur
  • ¼ cup Heavy or Whipping Cream
  • ½ cup Milk
  • 2 T Butter melted
  • ½ cup Sliced Almonds
  • Confectioner’s Sugar

Instructions
 

  • Heat oven to 350º F.
  • Using a paper towel, smear the butter all over the inside of a 4-6 cup baking dish.
    smearing butter all over the baking dish
  • Place enough water to cover the peaches in a saucepan. Then set on high heat until it comes to a boil. Turn off the heat.
  • Place the peaches in the water for 2-3 minutes; remove from the water with a slotted spoon and place in a bowl of ice. Toss the peaches around until slightly cooled.
    pot with boiling water with peaches in it, bowl with ice water and peaches
  • Using a paring knife, peel the peaches. Remove the pit and cut into medium dice pieces so that you have about 4 cups of fruit. Place in the buttered dish.
    dicing the peaches on a cutting board
  • In a large bowl, whisk the eggs and sugar until lightly frothy and the sugar is dissolved.
    large bowl with sugar and eggs being added to it
  • Add the flour, vanilla, and Amaretto. Whisk until smooth.
    adding amaretto to the sugar and egg mixture
  • Whisk in the milk, heavy cream, and melted butter.
    whisking in the melted butter
  • Pour the batter on top of the fruit.
    fruit in a baking dish with batter being poured over it
  • Sprinkle the almonds on top.
    sprinkling almonds on top of the batter and fruit
  • Bake until puffed and brown and skewer comes out clean, about 40 minutes.
    peach clafouti brown and puffed up
  • Dust with confectioner’s sugar. Serve warm.

Notes

TIPS & TRICKS
– Depending on the size of your peaches, you might only need 3; but I always buy an extra one in case one is mealy or there is a surprise inside. Yellow peaches have the classic peach, slightly acidy tart taste, while the white ones are very floral and sweet. Both are delicious!
– As the seasons change you can use pears, berries, nectarines, plums, or cherries which are the classic fruit used in the clafouti. I invite you to try them all.
– Use can also change up the liqueur to match the fruits. A little brandy pairs perfectly with the pears or plums, while Cointreau or Grand Marnier works lovely with the nectarines and berries.
– If you don’t have heavy cream, you can use ¾ cup of milk. I use whole milk.