Peach Clafoutis


Clafoutis ("cla-FOO-tee") is a rustic French country-style dessert that combines fresh fruit with a batter. Some recipes use a cake-like topping, but this version leans more toward custard. In France, clafoutis is traditionally made with cherries and served hot, sometimes with cream, but any stone fruit (or combination) works well.

If your peaches are thick-skinned and very fuzzy, peel them before using, or substitute nectarines.


2 pounds fresh ripe peaches (cut into 1/4-inch thick slices)
3 tablespoons amaretto or peach brandy
1 cup half and half
1/2 cup (packed) light brown sugar
1 vanilla bean (split)
1/4 teaspoon ground nutmeg
2 large eggs
1/4 cup melted, unsalted butter
1/2 cup unbleached all-purpose flour
1/4 teaspoon salt
  confectioner's sugar (as garnish)


Position a rack in the middle of the oven and preheat to 325 degrees F. Butter a 2-quart baking dish and set aside.

Place the peaches in a medium bowl and toss with the amaretto. Set aside at room temperature while you make the batter.

Combine the half and half, sugar, vanilla bean and nutmeg in a small saucepan and bring to the start of a simmer over medium heat. Turn off the heat, cover the pan, and let the mixture steep for 30 minutes.

Scrape the seeds from the vanilla pod into the cream. Wash and save the pod for another use, or discard.

Transfer the warm cream to a large bowl. Add the eggs and butter, and whisk to blend. Add the flour and salt, and whisk to combine.

Arrange the fruit in the bottom of the prepared pan. Add any juices that accumulated in the bowl to the batter, stirring to blend. Pour the batter over the fruit.

Bake until the clafoutis is set in the center, puffed and golden, 55 to 60 minutes. Dust with confectioner's sugar just before serving.

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