Peach Melba Clafoutis
By: Charmian Christie
Published: Friday, December 4, 2009 - 11:32pm

Ingredients




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%)
3 eggs
1 teaspoon vanilla extract
2/3 cup flour
1/4 teaspoon salt

Preparation

1 Butter a 9-inch deep-dish pie plate and dust with a tablespoon of sugar. Preheat the oven to 350°F. 2 Peel and slice the peaches. Toss with the raspberries. Set aside. 3 Blend the sugar, milk, cream, eggs, vanilla, flour and salt in a blender for about a minute or until well blended. 4 Pour half the custard mixture into the prepared pie plate. Arrange fruit on top and pour the remaining custard over the fruit. 5 Bake for 45-55 minutes, until the top is golden brown and puffy. Do not overcook. The custard should remain tender. 6 Serve warm or cold with whipped cream or creme anglaise.

About


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.