Peach Melba Clafoutis
2 1/2 cups sliced peaches
1 1/2 cups raspberries (fresh or frozen and not thawed)
1/2 cup vanilla sugar (½ cup white sugar and ¼ tsp vanilla)
1/2 cup milk
1/2 cup whipping cream (35%)
1 teaspoon vanilla extract
2/3 cup flour
1/4 teaspoon salt
Butter a 9-inch deep-dish pie plate and dust with a tablespoon of sugar. Preheat the oven to 350°F.
Peel and slice the peaches. Toss with the raspberries. Set aside.
Blend the sugar, milk, cream, eggs, vanilla, flour and salt in a blender for about a minute or until well blended.
Pour half the custard mixture into the prepared pie plate. Arrange fruit on top and pour the remaining custard over the fruit.
Bake for 45-55 minutes, until the top is golden brown and puffy. Do not overcook. The custard should remain tender.
Serve warm or cold with whipped cream or creme anglaise.
With too many peaches, no room left in the freezer and the fruit flies swarming, I made a simple clafoutis (pronounced kla-foo-TEE). The fruit-filled custard is light and not too sweet. Substitute any fruit. The variations are infinite.
6 to 8
December 4, 2009