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Easy Fresh Peach Clafoutis

Peach clafoutis slice on a red dessert plate.
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Peach clafoutis is an easy classic French dessert of fresh peaches baked in a rich custard. Serve it warm or cold, dusted with powdered sugar.

Ingredients

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  • 2/3 cup (80 g) all-purpose flour
  • 1/3 cup (65 g) granulated sugar
  • 1 pinch of salt
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) whole milk, room temperature
  • 1/3 cup (80 ml) heavy cream, room temperature
  • 1/4 teaspoon vanilla extract
  • 1 1/2 tablespoons (20 g) unsalted butter
  • 1/2 cup (60 g) pistachios, chopped
  • 2 tablespoons honey
  • 1 sachet (9 g) vanilla sugar
  • 4 fresh peaches
  • 1 tablespoon icing (powdered) sugar, optional

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Instructions

  1. To peel peaches, plunge whole peaches into boiling water for about 30 seconds.  Remove them with a slotted spoon and place them in a large bowl with ice-cold water (an ice bath). Let the peaches cool for a few minutes, then peel them with a small, sharp paring knife. Cut peeled peaches into quarters by pitting them. Put them aside.
  2. Preheat the oven to 390°F (200°C). With a knob of butter, grease a pie tin.
  3. To make the clafoutis batter, sift all-purpose flour in a mixing bowl. Add sugar and a pinch of salt, and make a well in the center. Break the eggs into the well and gently whisk. Dilute the batter by pouring the milk and cream gradually, stirring with the whisk to avoid forming lumps. Add vanilla extract and mix. The batter will resemble a pancake-like batter, a little bit thicker than the pancake batter. Set aside.
  4. Melt butter in a medium-sized skillet and fry pistachios over medium heat for 2-3 minutes, stirring. Add honey and vanilla sugar and cook until caramelized. Add the prepared peach quarters and coat them evenly with caramel and nuts over the heat, but don't cook them.
  5. Transfer the peach mixture to the bottom of the prepared pan. Place peaches beautifully, arranging them cut side down in a single layer. Pour the batter over the peaches and bake for about 35-40 minutes. The surface of the clafoutis should be blond or slightly golden.
  6. Serve warm or let it cool down and sprinkle with icing (powdered) sugar.

Notes

  1. Pass the clafoutis batter through a fine-mesh sieve if there are lumps. Or use a blender, electric mixer, or food processor to make a smooth mixture.
  2. To avoid a mess, use an oven protector mat to catch any spills. Don't use aluminum foil, as it can cause the food to overcook.
  3. Serve clafoutis in the same baking dish it was baked in. Slice and accompany it with a dollop of whipped cream or a scoop of vanilla ice cream.

Nutrition

Find it online: https://www.bakinglikeachef.com/peach-clafoutis-recipe/