Easy Peach and Cherry Clafoutis: A Classic French Dessert
30 minutes
972 reads
About Easy Peach and Cherry Clafoutis: A Classic French Dessert
Imagine sinking your spoon into a chilled slice of Peach and Cherry Clafoutis, bursting with the sweet, juicy flavors of summer. This elegant twist on the classic French dessert is surprisingly simple to create, promising a delightful experience for any occasion.The creamy, custard-like batter perfectly complements the ripe peaches and cherries, creating a harmony of textures and tastes. Easy to make and even easier to devour, this clafoutis is the perfect refreshing treat for a warm day.Whether you're a seasoned baker or a novice in the kitchen, this recipe is guaranteed to impress. Prepare to be captivated by the delightful simplicity and exquisite flavor of this unforgettable dessert.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Fruit
- 1 Peach sliced
- 1/4 cup Maraschino Cherries pitted
Batter
- 1/2 cup All-Purpose Flour
- 1/2 cup Sugar granulated
- 1 cup Milk
- 3 Large Eggs
- 1 tsp Vanilla Extract
- 1/8 tsp Lemon Zest
- 1/8 tsp Cinnamon ground
Other
- Butter for greasing the pan, or oil
Instructions
- Preheat oven to 350°F (175°C). Grease a cake pan or oven-safe casserole dish with butter or oil. This will prevent the clafoutis from sticking.
- In a blender, combine the milk, eggs, granulated sugar, vanilla extract, ground cinnamon, lemon zest, and all-purpose flour. Blend until the mixture is smooth and homogenous, ensuring there are no lumps.
- Arrange the sliced peaches in the prepared pan. Tuck the pitted cherries between the peach slices. This creates a beautiful presentation and distributes the fruit evenly.
- Pour the batter over the arranged fruit, ensuring it coats everything evenly.
- Bake for 10 minutes at 350°F (175°C). Then, reduce the heat to 325°F (160°C) and bake for another 15-20 minutes. Lowering the temperature helps the clafoutis cook evenly and prevents over-browning. The clafoutis is done when a toothpick inserted into the center comes out clean.
- Remove the clafoutis from the oven and let it cool completely. The clafoutis will shrink slightly as it cools, which is normal. Once cooled, the texture will set beautifully.
- Cut the cooled clafoutis into desired shapes and serve. It can be enjoyed on its own or with a dollop of whipped cream or a scoop of ice cream for an extra touch of indulgence.
Recipe Notes
Good To Know
- For an extra layer of flavor, macerate the peach slices and maraschino cherries in a tablespoon of liqueur such as Grand Marnier or Amaretto for 10–15 minutes before arranging them in the baking dish.
- To prevent the fruits from sinking to the bottom, lightly dust them with flour before adding to the batter—this helps keep them suspended throughout the clafoutis.
- If serving for a special occasion, sprinkle a thin layer of turbinado sugar over the top before baking to achieve a delicately crisp, caramelized crust.
Expert Tips
- Don't overmix the batter. A few lumps are okay; overmixing can lead to a tough clafoutis.
- Fresh, ripe peaches are key for the best flavor. Choose peaches that are slightly soft to the touch but not mushy.
- For a visually appealing clafoutis, arrange the fruit in a decorative pattern in the baking dish.
Storage Instructions
- Leftover clafoutis can be stored in the refrigerator for up to two days.
- Enjoy it chilled or briefly reheat individual slices in the microwave for 10–15 seconds for a warm treat.
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Recipe Nutrition
Calories: 64kcalCarbohydrates: 8gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gCholesterol: 1mgSugar: 6g
Sonia Shringarpure
Articles: 17
5 Comments
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I’m eager to make this recipe!
This looks so good! Appreciate the share.
Looks so yummy! Excited to make it.
This is amazing! Excited to make it.
Absolutely delicious! Can’t wait to try it.