Peach Clafoutis: a light, elegant dessert ideal for summer

Who doesn't love the taste of ripe peaches? Make the most of this delicious summer fruit by baking this beautiful peach clafoutis recipe. Clafoutis is a French dessert usually made from fresh fruit baked into a light sweet custard-like batter.

Black cherries are the traditional fruit for clafoutis, but peach clafoutis is a gorgeous variation when you have fresh fruit on hand. Serve your peach clafoutis warm with ice cream for a light, delicious dessert that's perfect for summer.

Tips For Making the Best Peach Clafoutis

Fresh peaches will give you the best flavor. Canned peaches are packed with syrup and will be too sweet in this dessert. Frozen peaches are a better option if you can't find fresh peaches. Let them thaw, then drain any excess liquids before preparing the dessert.

If you want to peel easily your peaches, blanch them in boiling water for about 30 seconds, then submerge them in an ice bath. Leave them in the ice water for a few minutes. You should be able to peel the skins off with ease using a sharp knife.

Use less sugar if your peaches are ultra-ripe and sweet. If the fruit is slightly more underripe, use more sugar.

Try adding fresh summer berries or a dash of cinnamon or nutmeg. No peaches? Make clafoutis with nectarines, plums, cherries, apple or pear.

Use gluten-free flour to make a gluten-free peach clafoutis.

How to Store Peach Clafoutis

Clafoutis should be kept in an airtight container in the fridge for up to 4 days.

How to Make Peach Clafoutis

Preheat your oven to 350F. Grease your baking dish with butter and set aside.

Pour milk, 1/3 of the sugar, eggs, vanilla, salt in a mixer.

Add flour.

Blend until foamy and combined.

Pour 1/4-inch of the batter into the baking dish. Bake for 5 minutes or until set, then take the baking dish out of the oven.

Layer the peaches evenly over the base.

Dust the remaining sugar over the peaches.

Pour the rest of the batter over the peaches.

Bake for 50 to 55 minutes until golden brown and puffy. Take the clafoutis out, then leave it to cool for several minutes.

Dust with powdered sugar.

Serve and enjoy!

Notes

Use an 8×8-inch baking dish for this recipe.