It’s peach season! What to do with all those fresh peaches (courtesy of my parents’ fruit trees)?

I looked up peaches in the indices of some of my cookbooks to get some ideas, and I settled on King Arthur Flour’s peach clafouti.

Baking temperature and time: 375°F, 35-40 minutes

Ingredients:

  • 3 cups peeled and sliced peaches
  • 1/3 cup packed brown sugar
  • 3/4 cup flour
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 1/4 cups milk
  • 3/4 teaspoon vanilla extract
  1. Preheat the oven to 375°F. Butter a round, 10-inch oven safe pan or skillet (I used a deep pie dish).
  2. Line the bottom of the pan with peaches and sprinkle the brown sugar over them.
  3. In a mixing bowl, whisk together the flour, sugar, and salt.
  4. In a separate bowl, mix together the eggs, milk, and vanilla. Blend thoroughly, and then gradually whisk in the flour mixture, smoothing out the lumps.
  5. Pour the mixture over the fruit and bake for 35-40 minutes until a cake tester inserted into the clafouti comes out clean.
  6. Serve warm or at room temperature. I would allow it at least and hour and a half to cool and set.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s