Fresh Peach & Raspberry Clafoutis

Raspberry Peach Clafoutis (pronounced “klafuti”) is a traditional French dessert made with seasonal fresh fruit, covered in a thick custard-like batter, then baked. It is often served warm with a dusting of confectioners’ sugar.  I served mine with the optional confectioners’ sugar and a spoon!


The red raspberries were plump and ripe but the black raspberry bushes were thick and heavy with an enormous amount of fruit.

Fresh Peach & Raspberry Clafoutis Recipe

Clafoutis (pronounced klafuti) is a traditional French dessert made with seasonal fresh fruit, covered in a thick custard-like batter, then baked. It is often served warm with a dusting of confectioners' sugar. A quick and deliciously easy dessert often made with unpitted cherries.


Ingredients

  • 1 tablespoon unsalted butter
  • Granulated sugar for dusting the baking dish
  • 4 medium-large fresh peaches, cleaned and sliced thin (peels left on if desired)
  • 1 heaping cup fresh raspberries
  • 1 tablespoon granulated sugar
  • 1 lemon, zested and juiced
  • ½ cup granulated sugar
  • ½ teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup whole milk
  • ½ cup heavy whipping cream
  • ¾ cup unbleached all-purpose flour
  • ¼ teaspoon salt
  • Confectioners' sugar for serving

Instructions

  1. Preheat oven to 350 degrees
  2. Butter an 8 cup flat shallow pan, or combination of smaller baking dishes for individual servings. Lightly sprinkle granulated sugar the buttered dish(s) to lightly coat. Set aside.
  3. In a medium mixing bowl combine the sliced peaches, lemon zest, lemon juice, 1 tablespoon granulated sugar and raspberries. Gently toss to coat the fruit. Set aside.
  4. In the carafe of a blender combine ½ cup granulated sugar, almond and vanilla extracts, eggs, milk, heavy cream, flour and salt. Blend for 1 minute until frothy.
  5. Pour the fruit and any juice into the baking pan(s). Gently pour the custard mixture over the top of the fruit and bake for 45-50 minutes at 350 degrees.
  6. Cool the clafoutis for 15-20 minutes then serve warm lightly dusted with confectioners' sugar and soft whipped cream if desired.


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