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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Fresh Peach & Raspberry Clafoutis Recipe

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This recipe for Fresh Peach & Raspberry Clafoutis is from Recipes from my Ancestors---Lara's Personal Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbsp. 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 Tbsp. Granulated Sugar
1 Lemon, zested and juiced
½ Cup Granulated Sugar
½ Tsp. Almond Extract
1 Tsp. Vanilla Extract
4 Large Eggs
1 Cup Whole Milk
½ Cup Heavy Whipping Cream
¾ Cup Unbleached All-Purpose Flour
¼ Tsp. Salt
Powdered Sugar, for serving
Directions:
Directions:
1. Preheat oven to 350 º F.
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 1/2 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 powdered sugar and soft whipped cream if desired.
Personal Notes:
Personal Notes:
Recipe from Saving Room for Dessert.

 

 

 

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