A custardy batter forms a moist cake surrounding fresh peaches.
Keyword: clafoutis recipe, peach clafouti
Author: Katie Workman
2cupswhole milkor a combination of whole milk and half and half
1tablespoonpure vanilla extract
6ripe peachesabout 2 pounds
Butter for greasing the pan
Confectioners' sugarto serve (optional)
Vanilla ice cream or sweetened whipped creamto serve, so not really optional
Preheat the oven to 350°F.
In a large bowl, whisk together the flour, salt and sugar, and cinnamon, if using.
In a separate bowl, whisk together the milk and/or half and half, eggs, and vanilla. Pour this into the dry mixture, and whisk the batter until smooth. Let sit in the refrigerator while you prepare the peaches.
Bring a large pot of water to a boil. Drop the peaches into the boiling water, and let them cook for 15 seconds, then remove with a slotted spoon, and slip off the skins. Cut the peaches into slices.
Generously butter a pretty 10-cup baking dish (you will be serving the clafoutis in the dish you bake it in.) Arrange the peaches on the bottom of the baking dish, then re-stir the batter and pour the it over the fruit.
Bake for about one hour. Remove from the oven when the clafoutis is puffed and very lightly brown, just a teeny bit jiggly in the middle, and a knife inserted in the center comes out clean. Sprinkle warm with powdered sugar, if desired, and whipped cream or ice cream.