Best Raspberry Peach Clafouti Recipes
PEACH-RASPBERRY CLAFOUTI
Peaches and raspberries lend a double dose of seasonal flavor to this spoonable dessert from the French countryside. The eggy batter becomes custardlike when baked, so every bite is rich and creamy.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 12
Steps:
- Butter a 12-inch round baking dish; set aside. Bring Lillet, 1 1/2 cups water, 3/4 cup sugar, and the vanilla bean and seeds to a boil in a large, wide saucepan over high heat, stirring until sugar has dissolved. Add peaches, cut side down, and cover with a round of parchment paper, placing it directly on top of peaches. Reduce heat to medium. Simmer until peaches are very tender, about 15 minutes. Remove from heat; let stand 30 minutes.
- Preheat oven to 325 degrees. Using a slotted spoon, transfer peaches, cut side up, to prepared dish; reserve 1/4 cup poaching liquid (discard the vanilla bean). Arrange raspberries among peaches.
- Whisk eggs, remaining 1/2 cup sugar, and the salt in a medium bowl. Gradually whisk in flour. Whisk in milk, melted butter, vanilla extract, orange zest, and reserved poaching liquid. Pour around fruit.
- Bake until edges are puffed and golden, 40 to 45 minutes. Let cool on a wire rack 20 minutes before serving.
PEACH AND RASPBERRY CLAFOUTI
Clafouti is a custard-like dessert made with fresh fruit and batter in a baking dish. It is so wonderful to serve during the summer when the fruit is ripe.-Anne Castle Ellen Grinsfelder, Logan, Ohio
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Layer peaches and raspberries in a shallow greased 5-cup baking dish; dot with butter. , In a food processor, cover and process almonds with flour until ground. Add cream, 1/3 cup sugar, eggs, port, salt; blend, scraping sides as necessary. , Pour custard slowly over fruit. Sprinkle with 2 tablespoons sugar. Bake at 400° for 30-40 minutes until top is golden and custard set. Cool on a wire rack for 20 minutes. Serve warm with whipped cream. Garnish with raspberries and mint.
Nutrition Facts :
PEACH-RASPBERRY CLAFOUTI
Steps:
- Butter a 12-inch round baking dish; set aside. Bring Lillet, 1 1/2 cups water, 3/4 cup sugar, and the vanilla bean and seeds to a boil in a large, wide saucepan over high heat, stirring until sugar has dissolved. Add peaches, cut side down, and cover with a round of parchment paper, placing it directly on top of peaches. Reduce heat to medium. Simmer until peaches are very tender, about 15 minutes. Remove from heat; let stand 30 minutes.
- Preheat the oven to 325°F. Using a slotted spoon, transfer peaches, cut side up, to prepared dish; reserve 1/4 cup poaching liquid (discard the vanilla bean). Arrange raspberries among peaches.
- Whisk eggs, remaining 1/2 cup sugar, and the salt in a medium bowl. Gradually whisk in flour. Whisk in milk, melted butter, vanilla extract, orange zest, and reserved poaching liquid. Pour around fruit.
- Bake until edges are puffed and golden, 40 to 45 minutes. Let cool on a wire rack 20 minutes before serving. The clafouti can be refrigerated, covered, up to 1 day.
RASPBERRY-PEACH CLAFOUTI
Steps:
- Preheat oven to 375 degrees F. Butter the bottom and sides of a 9-inch deep-dish pie plate with the 1 teaspoon butter; set aside.
- In a medium bowl combine whipping cream, milk, eggs, flour, granulated sugar, melted butter, vanilla, and salt. Beat with an electric mixer on low speed until smooth. Arrange peaches and raspberries in the prepared pie plate. Pour cream mixture over fruit.
- Bake for 50 to 55 minutes or until puffed and lightly browned. Cool on a wire rack for 15 minutes. Sprinkle lightly with powdered sugar (if desired) and garnish with basil. Serve warm.
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