Peach clafoutis - a tasty summer treat
Though clafoutis is traditionally made with cherry, you can also use other fruits if you'd like to try new flavours. Peaches are really juicy and sweet, which means they will provide a more soft, dulcet and tender dessert. Making a clafoutis does not require any special ingredients, and this lovely treat is quite fast and easy to make, so why not give it a try?
Peach gives a nive twist to the famous French dessert (By yomi yomi - originally posted to Flickr as ??????? / clafoutis of peach, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=10367132)
If you have a couple of fresh peaches, and you'd like to make an easy and delicious dessert, peach clafoutis may be a great idea. It's sweet, it's tender, and quite easy to make too. What more, you will only need a few "basic" ingredients that are available almost anywhere. Below you can learn how this tasty dessert is made!
Peach clafoutis provides a more sweet and tender flavour compared to the traditional dessert, that is made with cherries (Photo: Anita Diós)
5-6 medium/big sized peaches - peeled, sliced (if you'd like thick slices, use some more peaches)
30 g butter - melted
4 medium sized eggs
100 g all purpose flour
100 g custar sugar
220 ml milk
0,5 tablespoon vanilla extract
A pinch of salt
Powdered sugar for garnishing (optional)
Peel the peaches, then cut them into even slices.
Preheat the oven to 180 °C. Grease a springform baking pan and dust it with 2-3 tablespoons of the sugar.
Put the peaches into the pan so they form a nice layer.
In a large bowl, stir the eggs, the vanilla, the salt and the sugar together. Avoid overmixing them, but be sure to get a mostly homogenous mixture.
Add in the flour, and mix it well. After that, add the milk too, and stir the mixture until there are no "lumps" in it.
Melt the butter, and stir it into the mixture. The dough will be similar to that of crepes or waffles.
Pour the mixture onto the peaches, then bake it for approximately 40 minutes. The top of the clafoutis will be slightly golden when ready.
You can dust the baked dessert with powdered sugar once it's cooled down a little.