With summer coming to an end, we try to enjoy as many fruit-based desserts as possible, what with the bounty of plums, peaches and berries!
One of our go-to, quick-and-easy summer desserts here at SWEETTABLESCAPES is clafoutis. We’ve made it many times (see here and here) . A liquid batter (a lot like crepe batter) is poured over fresh fruit (traditionally cherries but it can really be any fruit at all) and baked at high temperature, so the fruit cooks quickly. It could not be easier AND tastier. This recipe (French “ Elle a Table”, Aug 2013) adds a few interesting and flavor-boosting touches: first the butter can be melted to the point of “beurre noisette” when it stops sizzling, reaches an amber color and smells nutty; also, the milk and cream are infused with mint and rosemary. It makes for a great, make-ahead (it can easily sit in the fridge for a couple of days before being served) last-BBQ of the summer dessert. Try it!!
PEACH, MINT AND ROSEMARY CLAFOUTIS:
450 ml whole milk
50ml heavy cream
30 g butter (melted or melted to a “Beurre noisette”
1 egg and 3 yolks
50 g granulated sugar
10 g brown sugar for the pan
25 g ground almonds
25 g flour
2 sprigs of mint
1 spring rosemary (or 2 sprigs verbena)
6 ripe peaches
Preheat oven to 400F
Prepare peaches: boil water in large pot and drop peaches into pot for one minute, remove them from pot and put into an ice bath to cool. Peel them. Reserve.
Prepare batter: Wash and dry sprigs of herbs thoroughly. In a medium pot, bring milk and heavy cream to a boil. When, boiling, remove from heat. Put mint and rosemary leaves into mixture and let them infuse for 5 minutes and remove them from liquid.
Cut all peaches into 8 slices, remove pits, absorb some of the juice with paper towel. Put slices into the pan and pour batter over them. Bake for about 50 minutes or until firm and golden. Serve at room temp or refrigerate for up to 3 days.