Peach Clafouti

Posted by traci
June 30, 2008

This recipe is fast, easy - low fat, low sugar and yes it’s very good.  This summer dessert is not overly sweet and can be served at room temperature. And, as we discovered last night pairs very well with huckleberry ice cream. :)

It is a great way to use fresh peaches, nectarines - even plums or cherries would be wonderful!!  The other trick is to use freshly grated ntmeg - you have to!  It just makes it special.

Clafouti is a rustic, country- French dessert that combines fresh fruit with a batter.  If your peaches are thick-skinned and very fuzzy, peel them before using, or substitute nectarines.

Serves 8
1 1/2  pounds ripe peaches, (about 6 medium) cut into 1/4-inch thick slices
1/2     tablespoon butter, at room temperature
7        tablespoons sugar
3        large eggs
3       tablespoons Amaretto or peach liqueur
1/2    teaspoon vanilla
1/4   teaspoon ground nutmeg
Pinch salt
1         cup whole milk
1/4   cup all-purpose flour
Confectioners’ sugar for dusting

Position a rack in the middle of the oven and preheat to 375 F.
Butter a 9 inch quiche or pie dish; dust with 1 tablespoon sugar.
Place the sliced peaches in a medium bowl and toss with the liqueur.
In a blender, puree the remaining 6 tablespoons of sugar, eggs, vanilla, nutmeg and salt until well blended.  Add milk and flour: puree until smooth.
Scatter the peaches and the liquid evenly over bottom of pie dish.
Pour batter over peaches.
Bake until the clafouti is set in the center, puffed and golden and a knife inserted in center comes out clean about 35 minutes.

Dust with confectioner’s sugar just before serving.

Food

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