Peach and Raspberry Clafoutis
By Joelene
Ingredients
- 1 tablespoon(s) unsalted butter, at room temperature
- 1/2 cup(s) granulated sugar, plus more for the pan
- 1 tablespoon(s) granulated sugar
- 1 lemon
- 1.50 pound(s) peaches, cut into 1/2-inch-thick wedges
- 6 ounce(s) fresh raspberries
- 1 vanilla bean
- 4 large eggs
- 1 cup(s) whole milk
- 3/4 cup(s) all-purpose flour, sifted
- 1/2 teaspoon(s) kosher salt
- 1/2 cup(s) heavy cream
- Confectioners' sugar, for dusting
- Soft whipped cream, for serving
Details
Preparation
Step 1
Heat oven to 350 degrees F. Grease a shallow 2 1/2-quart baking dish with the butter and lightly dust with granulated sugar.
In a medium bowl, finely grate the lemon zest (about 2 teaspoons), then squeeze in 1 tablespoon juice. Add the peaches, raspberries, and 1 tablespoon granulated sugar and gently toss to combine.
Using a sharp knife, cut the vanilla bean in half lengthwise and scrape out the seeds. In a blender, combine the eggs, milk, flour, salt, 1/2 cup heavy cream, remaining 1/2 cup granulated sugar and the vanilla seeds and pulp (discard the pod). Blend on high until slightly frothy, about 1 minute.
Transfer the fruit to the prepared pan along with any juices and pour the batter on top. Bake until just set, 45 to 50 minutes. Let cool for 5 minutes.
Dust the clafoutis with confectioners' sugar and serve with whipped cream, if desired.
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