One of the great things about social media is the sharing of recipes. I'm always seeing things on my Facebook feed, and on Instagram and Pinterest, that I just have to make. The most recent was a cherry clafoutis recipe shared by Lara Durben, a Women in Ag blogger for our sister site, Agriculture.com. Unfortunately, I saw it about a week after we harvested cherries from my son Will's cherry tree, but I thought it looked like it would be great with any kind of fruit.
Clafoutis is a French dessert (it sounds so fancy!), that is basically a custard or flan-like mixture poured over fruit (traditionally cherries) and baked. I was happy to find that it didn't call for any exotic ingredients, though, so I was able to whip it up using some fresh peaches I had just bought. I also have a bunch of blueberries I got on sale, and they'll be going into a clatoufis next!
My husband loves peaches, and he was happy with being served this dish for dessert, but said he would've rather had pie or crisp. I loved it, however, and thought the custard was just perfect. I even ate a cold slice for breakfast the next day, and it was very good!
Peeled, sliced peaches (or any fruit!) to fill the bottom of a 10" pie plate
1/2 cup sugar
1/4 tsp salt
3/4 cup flour
1/2 tsp vanilla extract
1 cup milk
2 Tbsp melted butter
Butter and sugar for pie plate
1. Butter the bottom and sides of a 10" glass pie plate. Add 2 Tbsp sugar to the pie plate and shake to coat the surface. Arrange slices of fruit (or whole fruit if using berries or cherries) to cover the bottom of the pan.
2. Whisk eggs, 1/2 cup sugar, and salt together in a medium bowl. Add flour a little at a time, and continue to whisk until combined. Add vanilla and milk, and whisk to combine. Add melted butter an whisk again.
3. Pour mixture into pie plate, covering fruit. Bake in a preheated 350 degree F. oven for 40-45 minutes, or until puffed and golden brown. Remove from oven and dust with powdered sugar.