I discovered clafoutis last summer and I have yet to look back. My original foray led me to the most traditional of clafoutis: that of the cherry variety. But after making and tasting the delicious, lightly sweetened, egg-y custard, speckled with pockets of juicy cherries, all I could imagine was all of the other fruits that needed the clafoutis treatment: blackberries, raspberries, apricots – and, yes, peaches.
So, when asked to join a group of bloggers (check out my Instagram feed to find all these blogging lovelies) in preparing a peach dessert and posting it via social media and on this here blog on a specific day in June, I jumped at the chance.
Peach clafoutis could not be easier to make – the most difficult task is cutting the peaches – and I have you leave the skins on, to make even that easy-peasy. The custard is made in the blender and then poured over the lightly sweetened peaches in a shallow baking dish. Thirty-five to forty minutes later, you’ll be in peach heaven.
I like my clafoutis at room temp or cold from the fridge, but eating it warm from the oven is awfully nice too. Because of its custard-y/pancake like way, I am quite fond of clafoutis for breakfast, FYI, but truly it is always a welcome treat.
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