This recipe for clafouti, a classic French dessert, is a potluck staple of mine and one that gets recipe requests everytime. The peaches which are ripe this time of year make this recipe delicious. I made a cherry clafouti that was a special request recently.
I love the name and it’s a custard type dessert but the wine makes it oh la la!
4-5 ripe peaches
(or the equivalent in weight of plums, pears, apples, strawberries, blackberries, cherries, cranberries, or any combination thereof)
1 cup Riesling, Moscato or other sweet, fruity wine
5 tablespoons butter
4 large eggs
1/2 - 2/3 cup sugar (depending on fruit)
1/8 teaspoon salt
1/2 cup flour
1 cup half and half
Preheat oven to 325 degrees. Butter a 2-quart baking dish.
Cut fruit into 1/4-inch wedges (or pit and halve cherries) and macerate in a bowl with the wine for 20 minutes. Leave peels on fruit - they add to a colorful presentation. Melt butter in a medium-sized pot over low heat. Remove from heat and cool slightly. Whisk in eggs, sugar, salt. Whisk in flour until combined well. Whisk in, until smooth, milk butter, vanilla, and 1/4 cup wine from the fruit mix. Using a slotted spoon, transfer fruit to bottom of baking dish or iron skillet (which have been sprayed with cooking spray.) Pour batter over fruit (fruit will float to top). You can even sprinkle on a few sliced almonds if you like. (The rest of the wine the fruit soaked in can now be used for sangria or just sipped straightaway!) Bake in upper third of the oven until puffed and set in the center, 55-60 minutes.