Best 8 Paleo Peach Clafouti Recipes

PEACH CLAFOUTI

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together eggs and flour until combined. Add sour cream, milk, granulated sugar, vanilla, and salt and whisk to combine. Pour mixture into four 2-cup baking dishes or a 3-quart baking dish. Scatter peaches in a single layer in batter. Bake until custard is browned at edges and center is set, 30 minutes. Let cool slightly. Serve warm, dusted with confectioners' sugar.

PEACH CLAFOUTIS

Steps:

• Make pastry dough: In workbowl of a food processor combine flour, sugar and salt. Add butter and shortening and pulse until mixture resembles coarse meal. With motor running, pour in egg mixture and process just until dough begins to come together. Turn out dough onto plastic wrap and shape into a disk. Cover and chill for at least 1 hour.
• Preheat oven to 350 degrees F. Roll out dough on a lightly floured surface and fit it into a 9-inch ceramic or glass baking dish 1 1/2 inches deep. Prick dough with a fork, line with waxed paper and weight with beans. Blind bake pastry shell for 10 minutes. Carefully remove beans and waxed paper and continue to bake 5 minutes more.
• In a blender combine batter ingredients and blend until smooth. In a saute pan melt butter, add peaches and sugar and cook for 5 minutes until peaches are tender. To assemble, pour some batter into cooled shell, top with peaches, distributing them evenly, then pour remaining batter over. Bake at 350 degrees F for 1 hour, until center is just firm. Serve warm.

PALEO PEACH CLAFOUTI

Steps:

• Generously butter a shallow 1 to 1 1/2 quart baking dish (or pie plate). Place sliced peaches in dish. In a blender, blend the remaining ingredients for about 2 minutes (a handheld stick blender is fast and easy to clean, or a whisk will work, too). Pour the batter mixture over the peaches. Bake in a 375°F oven for about 40-45 minutes or until clafouti is golden. Let cool slightly, but it's best served when it is slightly warm. Garnish with a shake of cinnamon, a drizzle of heavy cream, and/or whipped cream.

FRESH PEACH CLAFOUTI

Steps:

• Preheat oven to 375 and grease a 9-inch pie plate.
• Arrange the peaches in a single layer.
• Combine all other ingredients and mix well.
• Pour mixture over peaches.
• Bake until puffed and golden, about 30 minutes.
• Sprinkle with confectioners sugar if desired.
• Cut into wedges.
• Serve with ice cream or frozen yogurt.

PEAR CLAFOUTI

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Butter a 10 1/2-inch round baking dish or pie plate. Fan pear slices out in a single layer in the bottom.
• Beat eggs and sugar together using an electric mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 minutes. Mix in heavy cream, flour, kirsch, lemon zest, vanilla extract, cardamom, and salt on low speed until batter is smooth. Set batter aside to rest, about 15 minutes.
• Pour batter over the pears in the baking dish.
• Bake in the preheated oven until set and golden brown, 40 to 45 minutes. Let cool briefly, about 15 minutes. Serve warm, sprinkled with confectioners' sugar.

PEACH AND RASPBERRY CLAFOUTI

Steps:

• Layer peaches and raspberries in a shallow greased 5-cup baking dish; dot with butter. , In a food processor, cover and process almonds with flour until ground. Add cream, 1/3 cup sugar, eggs, port, salt; blend, scraping sides as necessary. , Pour custard slowly over fruit. Sprinkle with 2 tablespoons sugar. Bake at 400° for 30-40 minutes until top is golden and custard set. Cool on a wire rack for 20 minutes. Serve warm with whipped cream. Garnish with raspberries and mint.

PEACH CLAFOUTI

Steps:

• Preheat the oven to 350°F.
• Drain the peaches well.
• Toss with the cranberries, brandy, lemon juice and cinnamon.
• Arrange in a 10" casserole or deep-dish pie plate, mounding the fruit slightly in the centre of the dish.
• Whisk the eggs with the evaporated milk and melted butter.
• Blend the flour with the sugar, baking powder and salt.
• Gradually add the egg mixture to the dry ingredients, whisking until smooth.
• Pour the batter over the peach mixture.
• Bake for 35 to 40 minutes or until the centre is set and the top is golden.
• Sprinkle with icing sugar if desired.
• Serve warm.

PEACH-RASPBERRY CLAFOUTI

Steps:

• Butter a 12-inch round baking dish; set aside. Bring Lillet, 1 1/2 cups water, 3/4 cup sugar, and the vanilla bean and seeds to a boil in a large, wide saucepan over high heat, stirring until sugar has dissolved. Add peaches, cut side down, and cover with a round of parchment paper, placing it directly on top of peaches. Reduce heat to medium. Simmer until peaches are very tender, about 15 minutes. Remove from heat; let stand 30 minutes.
• Preheat oven to 325 degrees. Using a slotted spoon, transfer peaches, cut side up, to prepared dish; reserve 1/4 cup poaching liquid (discard the vanilla bean). Arrange raspberries among peaches.
• Whisk eggs, remaining 1/2 cup sugar, and the salt in a medium bowl. Gradually whisk in flour. Whisk in milk, melted butter, vanilla extract, orange zest, and reserved poaching liquid. Pour around fruit.
• Bake until edges are puffed and golden, 40 to 45 minutes. Let cool on a wire rack 20 minutes before serving.