Best 7 Peach Clafouti Recipes

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.

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 degrees F.
• Grease 6 ceramic ramekins. In a large bowl mix together the peaches, cranberries, chopped mint, sugar, and cracked black pepper. Divide between the ramekins.
• In another bowl, add the eggs, milk, flour, and vanilla seeds and mix well. Ladle over the fruit mixture.
• Line a large oven-proof casserole dish with newspaper or kitchen towels, 3 to 4 layers thick. Arrange the ramekins on top of the paper. Add enough water to reach half way up the sides of the ramekins. Put in the oven and bake until golden brown and a knife inserted in the center comes out clean, about 20 to 25 minutes. Remove from the oven and allow to cool for about 1 hour. Dust with confectioners' sugar before serving.

ALMOND PEACH CLAFOUTI

Steps:

• Mix 1/4 cup granulated sugar and the liqueur in mixing bowl.
• Add peaches and toss to coat. Let stand at room temperature 30 minutes.
• Heat oven to 350 degrees.
• Generously butter 9" round baking dish or glass pie plate.
• Toast almonds on baking sheet until light brown, 7-10 minutes. I.
• ncrease oven heat to 375 degrees.
• Process eggs, egg yolk, and remaining 1/2 cup granulated sugar in food processor fitted with steel blade until blended.
• With machine running, add butter and flour through feed tube; process 30 seconds.
• Add milk, almond extract, 3 peach slices, and all the liquid from peaches; process until smooth, about 30 seconds longer.
• Pour enough batter into prepared dish to measure 1/4" deep.
• Bake just until set, 5-7 minutes.
• Arrange peaches over baked batter and sprinkle with almonds.
• Cover with remaining batter.
• Bake until puffed and top is browned, 35-45 minutes.
• Let cool slightly on wire rack.
• Sift confectioner's sugar over top and serve warm, topping each serving with a dollop of whipped cream.

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.

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.

PEACH CLAFOUTI

Steps:

• Generously butter a shallow 1 to 1 ½ 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