Peach and Blueberry Clafouti

Updated 8 months ago

Ingredients:2 firm, ripe peaches, washed, pitted and thinly sliced1/2 fresh blueberries, washed1 Tbsp. butter1 Tbsp. cinnamon sugar3/4 cup whole milk1/4 cup heavy cream1 tsp. pure vanilla extract1 1/2 Tbsp. VS brandy3/4 cup all-purpose flour3/4 tsp. grated lemon zest1/4 tsp. salt1/4 tsp. ground cinnamon1/8 tsp. ground nutmeg3 large eggs1/3 cup granulated sugarGarnishes:Powdered sugarSweetened sour cream (recipe follows)Directions:Preheat oven to 375° F.Using the butter grease a 9 1/2″ deep dish pie plate. Sprinkle with the cinnamon sugar coating evenly. Arrange peach slices and blueberries in bottom of plate: set aside.In a medium bowl combine flour, lemon zest, salt, cinnamon and nutmeg: set aside.In a large measuring cup combine milk, heavy cream, vanilla and brandy: set aside.In the bowl of an electric mixer with the paddle attachment mix eggs and sugar on high speed until eggs are fluffy and pale yellow, about 3 minutes.With mixer on low add the liquid ingredients until just combined. Add the dry ingredients and mix until just incorporated. Mixture should resemble a loose pancake batter.Pour the batter evenly over the fruit.Place into the preheated oven and bake for 25 minutes at 375°. Turn oven down to 350° and continue baking until a cake tester inserted in center comes out clean, 10 – 15 minutes longer.Serve clafouti warm dusted with powdered sugar and a dollop of sweetened sour cream.Recipe Submitted by: Cathy Speronis


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