Peach Clafoutis

Name: Peach Clafoutis
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Ingredients: Yellow peaches 1.67 cups; White peaches 1 ½ cup; Brandy 0.7 oz; Whole milk ¾ cup; Type 00 flour ¾ cup; Fine salt 1 pinch; Sugar ½ cup; Eggs large 3; Vanilla 1 tsp; Butter 0.7 tbsp; Sugar 2 ½ tbsp; Powdered sugar to taste

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257

Calories per serving

Vegetarian

Energy Kcal 257
Carbohydrates g 43.9
of which sugars g 32.5
Protein g 6.8
Fats g 5.2
of which saturated fat g 2.43
Fiber g 2
Cholesterol mg 110
Sodium mg 187

Difficulty: Easy
Prep time: 20 min
Cook time: 50 min
Serving: 6
Cost: Low

PRESENTATION

Peach clafoutis is this traditional French dessert that comes straight from the lovely Limousin region. And really, it's all about juicy, sweet peaches in the easiest way possible. People in France have been baking clafoutis forever—often with cherries—but this peach clafoutis version is just spot on for peach season. Plus, arranging slices of both white and yellow peaches in a circle? Classic look, straight out of a French home.

Then you pour this light, moist batter—made with eggs, milk, and just a bit of sugar—over the fruit. And here's the thing, a splash of brandy adds a tangy note that really stands out with every single bite. What you pull out of the oven isn’t quite cake or custard; it’s something in between, like a peach custard tart and a tender pudding, all at once.

Serve this baked peach dessert warm. It really brings out its golden texture and the brandy's aroma. Feels fancy but, to be honest, doesn't take much effort. That's why folks keep coming back to this easy peach clafoutis recipe in the summertime. And listen, some get creative, swapping in strawberries, apricots, figs, or even a touch of cocoa. Versatile, right? But with peaches, you get something super juicy, just right and crispy around the edges, and it pairs perfectly with a scoop of vanilla ice cream if you're in the mood. Seriously good.

If you’re looking for a peach cobbler alternative that’s not too heavy but still has that special something, this is the way to go. For anyone who loves fruit desserts that are a bit rustic but really, really good, this summer fruit dessert totally hits the spot. Makes any meal feel more relaxed and fun. Whether it’s a family gathering or just a quiet evening at home, this clafoutis—pretty much—makes everything feel just a bit more special. For sure.

INGREDIENTS

257

Calories per serving

for a 10-inch baking dish: Yellow peaches 1.67 cups (250 g); White peaches 1 ½ cup (250 g); Brandy 0.7 oz (20 ml); Whole milk ¾ cup (200 ml); Type 00 flour ¾ cup (90 g); Fine salt 1 pinch; Sugar ½ cup (100 g); Eggs 3 - large; Vanilla 1 tsp

For greasing: Butter 0.7 tbsp (10 g); Sugar 2 ½ tbsp (30 g)

For dusting: Powdered sugar to taste

Preparation

How to prepare Peach Clafoutis

To prepare the peach clafoutis, start by preheating the oven to 350°F. Wash the peaches, cut them in half or quarters, remove the pit, and peel them (1-2). Slice the peaches into not-too-thin slices 3.

In a bowl, beat the eggs with the sugar using an electric mixer 4 until you obtain a light and frothy mixture that doubles in volume. Add the vanillin 5 and the flour 6 with a sieve.

and fold them into the mixture with a wooden spoon 7. At this point, gradually add the milk 8, stirring gently. Once all the milk is absorbed, add the brandy 9.

Finally, add a pinch of salt 10 and mix one last time. Butter a low-rimmed baking dish with a diameter of 10 inches, and sprinkle it with 2 tablespoons of sugar to prevent the clafoutis from sticking (11-12).

Arrange the peaches on the bottom of the baking dish in a circular pattern or as you prefer, creating multiple overlapping layers if desired (13-14). Once you've arranged all the peaches, gently pour the egg, sugar, and milk mixture into the dish, covering all the peaches except those at the top 15. Bake for 50 minutes until the clafoutis is golden brown. Once baked, remove the peach clafoutis from the oven and dust with powdered sugar. Let it cool slightly and serve your peach clafoutis warm.

Storage

The peach clafoutis can be stored for 4 days covered under a glass dome. It can also be frozen in a tightly sealed bag and then thawed at room temperature or in the microwave using the defrost function.

Tip

You can replace the brandy with dark rum, cognac, or amaretto. You can also substitute 100 ml of milk with the same amount of fresh cream to make the clafoutis richer and more flavorful. Additionally, you can scent the clafoutis with cinnamon if you like.

For the translation of some texts, artificial intelligence tools may have been used.

Peach Clafoutis

PRESENTATION

INGREDIENTS

How to prepare Peach Clafoutis

Storage

Tip

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