Cookbook

Clafoutis - oz's Peach and Blueberry Clafouti :rectnt *PIC*

oz's Peach and Blueberry Clafouti

I had a desire to make a custard but was too tired so I settled for this clafouti. Sunny said that this clafouti was her very favorite of all the clafoutis she'd eaten because of the great custard base and the mixture of the sweet peaches and the tart blueberries.
Ingredients:

soft butter and sugar for preparing pan
3 fresh ripe peaches
1/2 to 1 cup fresh blueberries
1/3 cup flour
1/3 cup sugar
1 pinch salt
1 cup heavy whipping cream
1/4 teaspoon almond extract (or vanilla)
3 large eggs
granulated or powdered sugar, for dusting (optional)

Instructions:

Preheat oven to 350ºF.
Prepare pie pan by buttering and then sprinkling granulated sugar all over the surface.
Cut the peaches in half.
Sprinkle the blueberries into the pie plate and set the peach halves into the pan moving the berries to allow the peaches to set directly on the bottom.
Place 1 blueberry in each pit space.
In a medium bowl stir together the flour, sugar and salt.
Into the same bowl add the heavy whipping cream and the extract and stir well to combine.
Add the eggs one by one mixing well after each addition to totally incorporate.
Pour the mixture into the pie plate with the fruit and place a spoonful of the batter into each peach pit space with the blueberry.
Place the clafouti in the hot oven and bake for 40-minutes.
When finished the clafouti should be nicely browned.
Allow the clafouti to cool 15 minutes in the oven with the door open to set properly.
Dust top of the clafouti with sugar if desired.


Recipe by oz, prepared by DD Jennifer.
We never peel peaches and didn't this time either.

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