Peach and Raspberry Clafoutis

Here I am again, mixing a little bit of me with some inspiration from Julia Child and a little bit of a recipe I found. Her recipe for a “Cherry Clafouti” inspired me to make this warm dessert that is a combination between a flan and a custard. With fresh Georgia peaches from my mom and raspberries from the local store I found a recipe combining all the sweet and sour attributes. Lemon gave this soft dessert an awesome tartness. This dessert made for a special dinner with my grandmother. The Peach and Raspberry Clafoutis.

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Clafoutis

Ingredients

  • 1 tablespoon unsalted butter
  • Granulated sugar for dusting the baking dish
  • 4 medium-large fresh peaches, cleaned and sliced thin. (It might be prettier with peals but it tasted great without)
  • 1 heaping cup fresh raspberries
  • 1 tablespoon granulated sugar
  • 1 lemon, zested and juiced
  • ½ cup granulated sugar
  • ½ teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup whole milk
  • ½ cup heavy whipping cream
  • ¾ cup unbleached all-purpose flour
  • ¼ teaspoon salt
  • Confectioners’ sugar for serving

Instructions

  • Preheat oven to 350 degrees
  • Butter an 8 cup flat shallow pan, or combination of smaller baking dishes for individual servings. Lightly sprinkle granulated sugar the buttered dish(s) to lightly coat. Set aside. (I used one large 2 qt. baking dish)
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  • In a medium mixing bowl combine the sliced peaches, lemon zest, lemon juice, 1 tablespoon granulated sugar and raspberries. Gently toss to coat the fruit. Set aside.
  • In the carafe of a blender combine ½ cup granulated sugar, almond and vanilla extracts, eggs, milk, heavy cream, flour and salt. Blend for 1 minute until frothy.
  • Pour the fruit and any juice into the baking pan(s). Gently pour the custard mixture over the top of the fruit and bake for 45-50 minutes at 350 degrees. (uncovered)

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Cool the clafoutis for 15-20 minutes then serve warm lightly dusted with confectioners’ sugar and soft whipped cream if desired. (If you put the powdered sugar too early it will soak into the clafoutis.)

(originally adapted from savingdessert.com)

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