Description
Ina Garten’s peach clafoutis brings French countryside charm to summer desserts with elegant simplicity. Ripe peaches nestled in a silky custard create a delightful French classic you will savor to the last sweet bite.
Ingredients
Scale
Fruits:
- 2 cups (10 ounces / 284 grams) pitted and thinly sliced peaches
- 1 lemon, zested
Dry Ingredients:
- ⅔ cup all-purpose flour
- ⅓ cup + 1 tablespoon granulated white sugar, divided
- 1 tablespoon demerara sugar (optional, for a crunchy top)
- ¼ teaspoon kosher salt
- Powdered sugar, for dusting
Wet Ingredients:
- 3 large eggs, room temperature
- 1 ¼ cups (296 milliliters) whole milk
- 1 tablespoon unsalted butter, melted (plus more unmelted butter for greasing the pan)
- 2 teaspoons vanilla paste
- ½ teaspoon almond extract
Instructions
- Heat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and position the rack centrally. Generously grease a 9-inch (23-centimeter) baking dish or cast-iron skillet with unsalted butter.
- Transfer fresh peaches into a medium mixing bowl. Gently fold in lemon zest, of granulated sugar, and pure vanilla paste. Arrange the seasoned peaches in an even, single layer across the prepared baking pan.
- In a blender container, combine the remaining of white sugar, whole eggs, whole milk, of melted unsalted butter, kosher salt, and vanilla extract. Pulse until the mixture becomes smooth and uniform.
- Gradually add all-purpose flour to the liquid mixture, blending until a homogeneous batter forms without any dry flour streaks.
- Pour the clafoutis batter evenly over the peach layer, ensuring complete coverage. Optional: Sprinkle coarse demerara sugar across the surface for added texture and caramelization.
- Slide the pan into the preheated oven and bake for 40 to 55 minutes, monitoring until the edges turn golden brown and the center remains slightly jiggly.
- Insert a clean toothpick into the center; it should emerge with minimal, slightly damp crumbs attached, indicating perfect doneness.
- Remove the clafoutis from the oven and allow it to rest for 10 to 15 minutes, reaching a pleasant warm temperature.
- Dust the surface with powdered sugar, slice into wedges, and serve while still warm for optimal flavor and texture.
Notes
- Baking this rustic treat works best with fully ripened peaches bursting with natural sweetness.
- Select eggs straight from the refrigerator and let them sit at room temperature for about 30 minutes before mixing.
- Cut peach slices uniformly thin, roughly 1/4-inch thick, to guarantee balanced flavor and consistent texture throughout.
- Play around with topping variations like turbinado sugar or sliced almonds for a delightful crunch and personalized touch.
- Store leftovers covered at room temperature for up to two days, or refrigerate to extend freshness for an additional day.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Dessert, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 6
- Calories: 206 kcal
- Sugar: 13 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg