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 Ingredients 1 1/2 cups Lillet Blanc or white wine Directions Serves 6 to 8.
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
From Martha Stewart
1 1/2 cups Lillet Blanc or white wine
Serves 6 to 8.