Peach Clafoutis
This is a classic French dessert coming from the Limousin region which is situated between South West France and central France. It dates back to the 19th century and is classically made with black cherries – it is essentially a sweetened vanilla batter with deliciously soft fruit. Foodie fanatics will say that if you leave the pips in it makes for a more intensely flavoured dish. I made mine with peaches for my clients last night as peaches are currently du jour here in France, but it can be made with many different fruits – see chef’s note. I’ve served mine with cream but it’s fantastic with ice cream or vanilla anglaise.
Ingredients
60g/2oz unsalted butter
5 ripe peaches
100g/3oz caster sugar
1 tsp of Peach kir/ schnapps
grated zest of 1 lemon
2 medium eggs, separated
3 tbsp plain flour
1 vanilla pod
120ml/4fl oz double cream
1 tbsp ground almonds
1 tsp baking powder
Method
(This recipe is for 6 – 8 people)
Pre-heat oven to 180.C/ 350 F/ gas mark 4
Grease 24cm non-stick tart tray, dust with icing sugar and set to one side.
Halve and stone peaches and set aside as well.
To make the batter, whisk yolks and sugar (using a electric whisk if possible). Mix until mixture has gone light and airy. Fold in flour, baking powder and almonds using a metal spoon. Repeat with the cream and vanilla seeds mixing until smooth. Add peach kir and lemon zest at this stage. Set this to one side. Now whisk the egg whites adding a pinch of salt. Whisk until a soft peak has been reached then fold this into your batter (this can be made up to 2 hours before cooking but no more).
Add batter to greased tart tray, evenly space the peaches. Bake for 20 minutes until golden.
To serve dust with a little icing sugar and cream.
Chefs note
This is a fantastically versatile dish as it can be made with a whole host of different soft fruits, depending on the seasons. Try with blackberries, apples or plums. The classic ingredient as mentioned above is black cherries. If you are using cherries, melt butter and 50g of sugar and a splash of kirsch. Gently poach cherries for 3 – 4 minutes then use. Once cooked its is always best to eat straight from the oven but can be left for up to an hour.
Food In Progress 