Peach Clafouti Recipe

Come Party With Me: Bastille Day Lunch — Dessert

July 8, 2009

When one thinks of a French dessert many things come to mind: creme brulee, chocolate eclairs, profiteroles with chocolate sauce, or apple tart tatin. While these are delicious options, for my Bastille Day lunch, I want to serve a light, summery, fruit-based treat like a clafouti. Traditionally clafouti — a custard-like French baked dessert — features ripe cherries, but I plan on giving this peach-raspberry variation a try. It has an elegant, yet rustic presentation that's perfect for enjoying on a warm afternoon in the garden. If this dish sounds appetizing to you be sure to get the recipe!

From Martha Stewart

Peach-Raspberry Clafouti

Ingredients

1 1/2 cups Lillet Blanc or white wine
1 1/4 cups sugar
1 vanilla bean, halved lengthwise, seeds scraped and reserved
2 pounds firm, ripe peaches (5 to 7), halved and pitted
1/4 cup (1/2 stick) unsalted butter, melted, plus more for dish
6 ounces fresh raspberries
4 large eggs
1/4 teaspoon salt
6 tablespoons all-purpose flour
1 cup whole milk
1 teaspoon pure vanilla extract
1/2 teaspoon finely grated orange zest

Directions

Butter a 12-inch round baking dish; set aside.
Bring Lillet, 1 1/2 cups water, 3/4 cup sugar, and the vanilla bean and seeds to a boil in a large, wide saucepan over high heat, stirring until sugar has dissolved.
Add peaches, cut side down, and cover with a round of parchment paper, placing it directly on top of peaches. Reduce heat to medium. Simmer until peaches are very tender, about 15 minutes. Remove from heat; let stand 30 minutes.
Preheat oven to 325 degrees.
Using a slotted spoon, transfer peaches, cut side up, to prepared dish; reserve 1/4 cup poaching liquid (discard the vanilla bean). Arrange raspberries among peaches.
Whisk eggs, remaining 1/2 cup sugar, and the salt in a medium bowl. Gradually whisk in flour. Whisk in milk, melted butter, vanilla extract, orange zest, and reserved poaching liquid. Pour around fruit.
Bake until edges are puffed and golden, 40 to 45 minutes. Let cool on a wire rack 20 minutes before serving. Clafouti can be refrigerated, covered, up to 1 day.

Serves 6 to 8.