Summer’s Last Hurrah: a Peach Clafoutis

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!!



You’ll need:

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.  IMG_4476In 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.IMG_4481

In a medium bowl, mix egg, yolks, sugar, melted butter. Whisk until well blended. Add ground almonds and flour. Pour infused milk/cream mixture into flour mixture. Mix thoroughly.IMG_4482IMG_4484IMG_4485IMG_4486IMG_4488

Butter pan (or individual ramequins) and sprinkle with brown sugar.IMG_4489IMG_4483

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. IMG_4490Bake for about 50 minutes or until firm and golden. Serve at room temp or refrigerate for up to 3 days.



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