Peach Clafoutis


This is an easy dessert. You can use any stone-fruit (peaches, plums, cherries) and even cranberries, but berries would be to soft.


  • 34 peaches, sliced in 6 – 8 wedges each
  • 3 eggs
  • 1/3 cup (2.5oz, 70gr) sugar
  • 1/2 cup (4oz, 120gr) butter
  • 1 cup (4oz, 120gr) flour
  • 1 cup (8oz, 240ml) milk
  • 1/2 tsp vanilla


  • Melt the butter, remove from heat and set aside.
  • Put sugar, eggs in a deep bowl and whisk (with a large whisk) until they turn lighter in color, about 2 minutes.
  • Gradually add the butter, whisking constantly.
  • Add the flour, all at once, and whisk until well combined.
  • Slowly pour in the milk, whisking constantly.
  • Add the vanilla.  The batter should be smooth and shiny.
  • Put the fruit into a buttered glass baking dish, quiche pan or deep pie plate, (or even a round metal cake pan) 10 in. (25cm) in diameter.
  • Pour the batter carefully over the top and bake, 400F (200C) 30-35 minutes.
  • It should be slightly browned and almost completely set in the middle.
  • Let sit at least 15 minutes before slicing and serving.  Serve warm, at room temperature or cold.


You will need enough slices to lay, nicely, around the bottom of your baking dish but you don’t want them higher than the sides of the baking dish. Lay them very close together. For apricots or plum cut them in half or quarters and lay them cut side up so they fill with the batter.

Put the baking dish on a baking tray before you pour the batter over. It’s easier to handle and if you spill it’s on the tray! The center will just barely jiggle when it’s done.


Keywords: clafoutis, peach dessert, nectarines

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