Inn On The Twenty’s Peach Clafoutis

Celebrate the bounty of peach season with this delightful Peach Clafoutis from the Pastry Team at Inn On The Twenty. A timeless French dessert, it pairs a silky, custard-like base with sweet, ripe peaches for a dessert that’s both rustic and refined. Light, fragrant, and beautifully simple, it’s the perfect way to enjoy one of summer’s most beloved fruits.

Peach Clafoutis

Yields 6 individual ramekins

Ingredients:
2 cups Frozen or Fresh Peaches
3 Eggs
½ cup White Sugar
1 cup Milk
½ cup All Purpose Flour
1 tsp Vanilla Extract
1 tsp Almond Extract (optional)
Pinch of Salt
2 tbsp Butter, melted
2 tbsp Icing Sugar

Method:

1. Prepare the peaches: if using frozen, allow them to thaw and pat dry; if using fresh, peel and slice.
2. Spray each ramekin with non-stick spray or grease with some butter.
3. Place 4 peach slices into each ramekin.
4. To prepare the batter, combine all ingredients in a bowl and whisk or blend until smooth and free of lumps.
5. Pour the batter over the peaches in the ramekins until just covering them.
6. Bake at 350°F for 20 to 25 minutes, until the batter rises slightly above the ramekin and the edges turn lightly golden.
7. As it cools, it will gently settle back into the ramekin, creating a smooth, custard-like texture.
8. Dust with icing sugar and enjoy!

Tips:

1. This versatile recipe works beautifully with any seasonal fruit you have on hand like blueberries, raspberries, strawberries, cherries (a classic choice), apples, or figs.
2. For a warmer, cozier flavour, add a teaspoon of cinnamon which is especially lovely with peaches or apples.
3. Serve warm and, if you have it on hand, top with a scoop of vanilla ice cream for an extra indulgent touch.
4. Clafoutis is pronounced “clau-foo-tee.”