Ah, summer peaches…Is there anything more scrumptious in the summertime than devouring a ripe peach and letting it dribble down your chin?
I just couldn’t resist their attraction on my last trip to the Union Square Farmers Market [1] where they reigned over every stalls and came back home with a dozen beauties.
An easy and delicious way to make the most of beautiful summer peaches is with a Clafoutis. A French dessert with a custard-like texture, Clafoutis is one of those simply elegant desserts that never fails to impress and its lightness makes it suitable for any time of day… ideal for a fruit and dessert obsessed like myself!
Peach and Almond Clafoutis (adapted from La cuisine des saisons de Clodine) ¼ c roasted almonds 2 tbsp unsalted butter 6 peaches, peeled and cut into wedges 2 tbsp honey Pinch of ground nutmeg Pinch of ground cinnamon 4 eggs 2 tbsp sugar 1 c milk 4 tbsp flour Powdered sugar
Preheat oven to 350°F.
Roast the almonds over medium heat in a pan with a bit of butter then add the peaches and cook 5-7 minutes with some more butter, the honey, nutmeg, and cinnamon until caramelized.
In the meantime, mix the eggs, sugar and milk in a big bowl. Add the sifted flour to the bowl and stir until just combined. Butter and flour a pie dish and place the caramelized peaches and almonds at the bottom before filling it with the egg mixture.
Bake for 45 minutes or until the mixture is set. Generously sprinkle the clafoutis with powdered sugar while it’s still warm.
Slice and serve warm or at room temperature, on its own or over a bit of slightly sweetened fresh cream.
