Peach clafoutis

If you are looking for something unusual to serve as dessert we recommend you try the peach clafoutis: you will taste how delicious it is!

Clafoutis is a traditional French dessert prepared in the original version with cherries but excellent with any seasonal fruit. Today we are preparing peach clafoutis, perfect for the hot period and to be made strictly with excellent quality, sweet and firm fruit .

The secret to an excellent peach clafoutis is precisely this: choosing quality ingredients. Never before has it been such a fundamental aspect in the preparation of this dessert. For the rest, despite being unusual in preparation, the recipe does not hide any major pitfalls.

How to prepare the peach clafoutis recipe

1. Start by washing the peaches , cutting them in half to remove the stones and then cutting them into not too thin slices . Keep aside.
2. Then break the eggs into a bowl. Add the sugar and vanilla and whip with an electric whisk until it doubles in volume.
3. Add the sifted flour first and the milk afterwards, mixing with a spatula and making sure no lumps form.
4. Butter and sugar a baking dish of approximately 24-26 cm in diameter (the ceramic one with the wavy edge usually used for tarts is ideal) and distribute the sliced ​​peaches on the bottom.
5. Pour the mixture into the mold and cook at 180°C for 50 minutes or until it is golden brown. Serve warm or cold, accompanied by ice cream or whipped cream if desired.

Staying on topic, also try the cherry clafoutis : you won't regret it!

storage

The clafoutis is kept under a glass bell jar for 3-4 days . Be careful if it is too hot because the fresh fruit could spoil. In this case it is better to place it in the refrigerator.

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