This time of the year with so many beautiful summer fruits available, I remember trips to France. The French have a delightful saying, “Tout arrive en France,” meaning, “Everything happens in France.” It’s true! I was dazzled by fields of sunflowers as far as I could see, amazing markets with more cheese than I’d ever tasted, and charming little cafes that served perfect pastries. Each shop served their special version of Country-French cherry clafouti, served with the pits. Clafouti originated in the Limousin region and is a custard-cake traditionally dusted with powdered sugar, that can be garnished with toasted nuts.
Plums, figs, fresh berries, apples, pears; any kind of fruit or combination can be used. My father’s family is French and I well remember my Grandmother’s Apricot Clafouti served at special occasion breakfasts. It’s light, not too sweet, just a perfect pastry for breakfast or dessert.
Preheat oven to 450 degrees. Lightly butter a 9″ round cake pan that’s at least 2″ deep.
Peel and slice fresh peaches…
Cover the bottom of the pan with a single layer of peach slices.
In a blender or food processor combine eggs, milk, butter, extract, salt, sugar, flour. Blend till smooth and frothy.
Pour the batter over the peaches in the pan. Bake the clafouti on a lower-middle rack of your oven for 20 minutes. Reduce the heat to 350 degrees and bake for an additional 20 minutes.
The top should be lightly browned. Insert a toothpick in the center. It should come out mostly clean. Let cool for at least 10 minutes before cutting and serving. I serve it lukewarm and it’s much easier to cut after 20 to 30 minutes.
Dust with powdered sugar, garnish with toasted almonds and whipped cream if desired.
- 3 to 3-1/2 cups of peaches, sliced
- 3 large eggs, at room temperature
- 1 cup lukewarm milk
- 2 Tbsp. butter, melted
- 1 tsp. vanilla extract
- 1/4 tsp. almond extract
- 3/4 tsp. salt
- 1/2 cup sugar
- 3/4 cup flour
- powdered sugar
- 1/3 cup sliced almonds, toasted
- 1/2 cup whipped cream