Palisade Peach Clafoutis

Palisade Peach Clafoutis Fresh Out Of The Oven

“A classic, silly French custard dessert adapted from rich popover batter” says resident baker Andy Putnam

This week I have a guest baker, my husband Andy, and a new original recipe created by him! Palisade Peach Clafoutis is inspired by our famous Palisade peaches and the classic French baked dessert traditionally made with fresh fruit, usually whole, unpitted cherries arranged in a buttered dish, covered in a thick, sweet egg-and-milk batter and baked until golden. It has a texture like a flan or a thick pancake.

With that bit of French history and without further ado I give you Andy Putnam’s Palisade Peach Clafoutis!

Prep Time 15 mins

Bake Time 35-45 mins

Servings 6 to 8

Oven Temp 350 degrees F (175 degrees C)

Ingredients

3 medium Palisade peaches, sliced into ½ inch wedges

2 tbsp unsalted butter, divided and melted

1/3 cup granulated sugar (plus 1 tbsp for dusting pan)

3 large eggs at room temperature

1 cup whole milk (we only drink 2% milk so you can substitute whole for 2%)

2/3 cup all- purpose flour (sifted)

1 tsp pure vanilla extract (or ½ tsp almond extract)

1 pinch fine sea salt

Optional: Powered sugar for dusting

Instructions

Preheat oven to 350 degrees. Grease a 9-inch pie plate or cast-iron skillet with 1 tbsp of melted butter. Sprinkle 1 tbsp of granulated sugar inside plate/skillet, tilting to coat the bottom and sides evenly.

Arrange the peach wedges along the bottom of the dish in a decorative circular pattern.

In a blender or mixing bowl using a whisk attachment combine eggs, milk, 1/3 cup sugar, the remaining one tbsp melted butter, vanilla extract, salt and flour. Blend or whisk for 30-45 seconds until completely smooth and frothy.

Slowly pour the batter over the arranged peaches. Bake for 35 to 45 minutes until the edges are puffed and golden and the center is set with a subtle jiggle.

Once baked, cool for 15-20 minutes (it will gently deflate.) Dust with powdered sugar and serve warm or at room temperature.

Baker’s Tips & Variations

Juicy Peaches: Palisade peaches are famously sweet and juicy. If yours are extra ripe, toss the slices gently in 1 tbsp of flour before arranging to prevent excess liquid from diluting the custard.

Flavor Elevators: Add 1 tbsp of Bourbon or Amaretto to the batter or a pinch of ground cinnamon/nutmeg for warm cobbler-style spice notes.

Palisade Peach Clafoutis pairs perfectly with fresh whipped cream or vanilla bean ice cream.

Bon Appetit!