Peaches from a jar or a can (no sugar added) are especially nice to have on your pantry shelf! Here’s a clafoutis I made, from the Food52 Baking book. I only had a few raspberries to scatter on top, so I decided to use the last of my brandied peach halves in the clafoutis, and garnish it with the berries.
Clafoutis is a cross between a tart and a flan, with set brown edges and a gooey center. I have adapted the recipe by decreasing the almond extract and adding a little vanilla extract to the batter.
- 2 tbsp butter
- 1 cup half and half
- 2 eggs
- 1 egg yolk
- 2 drops almond extract
- ½ tsp vanilla extract
- ¾ cup granulated sugar
- ½ cup AP flour
- 6 peach halves, quartered
- Powdered sugar
- Place the butter in a 9-inch pie plate and put it in the oven; preheat it to 325F.
- When the butter has melted, remove the plate and brush the butter all over to grease it well.
- In a large bowl, mix the half and half with the eggs and yolk; whisk in the extracts, then the sugar.
- Fold in the flour and whisk just until smooth, being careful not to overmix.
- Scatter the peaches over the top and place the clafoutis in the oven; bake for 30 minutes, until just set and the surface is golden brown.
- Dust with powdered sugar and garnish with a few fresh berries if you have them; serve warm, or at room temperature.