Clafouti is a nice light summer dessert which is quick to prepare and works with whatever summer fruit you have on hand. Traditionally it is prepared with cherries, but I used peaches. It is such a great dessert that Julia Child dedicated a whole chapter to it.
Comforting Summer Peach Clafouti
Clafouti is a nice light summer French dessert which is quick to prepare and works with whatever summer fruit you have on hand. Traditionally prepared with cherries, but you can use whatever fruit is on hand. In this case, peaches. You serve it warm or even lukewarm so it is great no fuss dessert for your summer garden parties and picnics.
Ingredients
- 1 1/4 cups milk skim will lower the fat content
- 1/3 cup sugar Stevia substitute will lower sugar content
- 3 large eggs
- 1 tbsp. vanilla
- 1 tsp. cardamon ground
- 1/8 teaspoon salt
- 1/2 cup unbleached all purpose flour
- 3 ripe peaches sliced
- 1/3 cup sugar Stevia substitute will lower sugar content
- 3 tbsp. powdered sugar Stevia substitute will lower sugar content
Instructions
- Pre-heat oven to 350 degrees F.
- In a blender combine the milk, sugar, eggs, vanilla, cardamon, salt and flour.
- Pour a 1/4 inch layer of the batter in a buttered 7 or 8 cup lightly buttered fireproof baking dish. Place in the oven* until a thin film of batter sets in the pan (about 2-3minutes).
- Remove from the heat and arrange the peaches over the batter. Sprinkle on the remaining 1/3 cup of sugar. Pour on the rest of the batter.
- Bake at 350 F degrees for about 45 minutes to an hour. The clafouti is done when puffed and brown, and a knife plunged in the center comes out clean.
- Sprinkle with powdered sugar, serve warm.
Notes
*Julia Child's original recipe calls for setting the batter on the stove top, but you either need to use a fireproof dish which can go on the stove (like pyrex) or set the dish in the oven.
Foodies celebrate Julia Child's birthday on August 15th. In 2012 she would have been 100 years old.
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