Peach clafoutis is a simple and quick French dessert, perfect for showcasing summer fruit with a soft vanilla-scented batter. Its lightly golden surface and flan-like texture make it ideal to enjoy warm, perhaps with a dusting of icing sugar or a scoop of vanilla ice cream.
Butter a ceramic pie dish suitable for baking and sprinkle it evenly with a little brown sugar.
Wash the peaches, cut them into wedges and arrange them neatly on the bottom of the pie dish.
Put 3 tablespoons of sugar, the flour, the milk and the vanilla extract in the blender, then blend for a couple of minutes until you obtain a smooth batter.
Pour the batter over the peaches and bake in a preheated oven at 200°C for about 30 minutes, until the surface is lightly browned.
Just before the end of baking, remove the dessert from the oven, sprinkle the surface with the remaining sugar and put it back in the oven for a few minutes.
Remove the clafoutis from the oven, let it cool slightly and finish with a light dusting of icing sugar before serving.
Ceramic pie dish
Store the peach clafoutis in the refrigerator, covered with cling film or in an airtight container, for 2-3 days. Before serving, let it come back to room temperature or warm it slightly. Freezing is not recommended to preserve the dessert's soft texture.
For an extra aromatic note, you can add a pinch of cinnamon to the batter. If you want a richer, creamier result, you can replace the milk with cream
Francia
| Energy (kcal) | 90.46 |
| Carbohydrates (g) | 19.1 |
| of which sugars (g) | 14.93 |
| Fat (g) | 0.99 |
| of which saturates (g) | 0.53 |
| Protein (g) | 1.96 |
| Fibre (g) | 1.08 |
| Salt (g) | 0.01 |
