They tell me that clafoutis was one of Julia Child’s favorite dessert recipes! This being the month in which she was born, how appropriate to post this recipe, modified from her original which used cherries complete with pits! I had already made this once before, but good ole Larry decided to modify it using mangoes and peaches. Hate to say but it turned out great…LOL. This being the season for peaches, why not give it a try?
Baked Peach Clafoutis – a la Julia Child
Photo Courtesy of Celeste Ward
1 1/4 cups milk
1/3 cup sugar
1 Tablespoon vanilla
1/8 teaspoon salt
1/2 cup flour
3 ripe peaches with skins on and sliced or 2 peaches and 1 mango…
1/3 cup sugar
1 tsp. ground cardamom
Pre-heat oven to 350 degrees F.
In a blender blend the milk, sugar, eggs, vanilla, cardamom, 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 film of batter sets in the pan (about 2-3 minutes).
Remove from the heat and spread the peaches over the batter. Sprinkle on the 1/3 cup of sugar. Pour on the rest of the batter.
Bake at 350 degrees for about 45 minutes to an hour. The clafoutis is done when puffed and brown and a knife plunged in the center comes out clean. Sprinkle with powdered sugar, serve warm.
Of course, don’t forget the French vanilla ice cream!!!!