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Saturday, September 17, 2011

Peach Clafouti


The best time to make clafouti is now. Fresh fruit is still in season and the weather has cooled off enough to turn the oven on again. I used peaches, but you could substitute any fresh and ripe fruit, like berries, nectarines, plums or even apples.

Clafouti is a healthy dessert, made mostly of fruit, yogurt, milk and eggs. Traditional recipes contain flour and sugar, but my version calls for only small amounts of whole wheat flour and honey.

The texture of clafouti is soft, between a custard and a pancake. Because you don’t have to bother with a crust, you can mix it up in minutes. It's best make clafouti ahead and serve it at room temperature. That makes it a perfect pick for packing lunches and picnics.

This recipe makes one big clafouti (10 inches in diameter) and serves eight. If you prefer to make individual clafoutis, divide the peaches and batter among small ramekins and bake until golden brown, about 30 minutes.


Butter for baking dish
Several ripe peaches sliced into wedges, enough to fill your baking dish
2/3 cup Greek or strained yogurt
2/3 cup whole milk
2 eggs at room temperature
Pinch sea salt
Seeds from 1 vanilla bean or 1/2 tsp pure vanilla extract
1/2 cup whole wheat pastry flour

Preheat the oven to 375F.

Butter the inside of your baking dish. Arrange the peach slices in the dish and set it aside.



In a large bowl, whisk together the yogurt, milk, eggs, sea salt and vanilla. Add the flour and whisk until just combined. Pour the batter over the peaches.



Transfer the baking dish to the oven and bake for 45 minutes or more, until the top is puffed and golden brown.

Serve the clafouti about an hour out of the oven, when it is barely still warm, or at room temperature once it's completely cooled.



It's delicious as is but feel free to garnish it with a dollop of freshly whipped unsweetened cream, or raw sliced almonds.

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