Wednesday Recipes--Peach Clafoutis

Dear readers, if you don't know what a clafoutis is, you're not alone. My son insisted it was a pie; my husband argued that it was a custard. I'd argue it's delicious so don't worry about it. :)

I found this recipe in my local electrical co-op magazine--it's easy and yum.

Peach Clafoutis

Ingredients:

1/2 tablespoon unsalted butter, room temperature

3 peaches, medium size, peeled, pitted and thinly sliced (I used 6 small)

1 lemon, zested

1/2 cup sugar (read directions carefully since this is divided)

3 large eggs

2 tablespoons peach liqueur

1/2 teaspoon vanilla extract

1/2 teaspoon cardamom

Pinch kosher salt

1/2 cup whole milk

1/2 cup heavy cream

1/2 cup flour

Powdered sugar for dusting or Whipped heavy cream

Directions:

1. Preheat oven to 350 degrees Fahrenheit.

2. Butter a 9-inch cast-iron skillet.

3. In a large bowl, toss peach slices, lemon zest, and one tablespoon sugar. Arrange in the bottom of a skillet.

4. In a blender, puree remaining sugar, eggs, peach liqueur, vanilla, cardamom, salt, milk, and cream until well blended. Add flour and puree until smooth. Pour over peaches in skillet.

5. Bake 35 to 40 minutes until the mixture is set but still wobbly in the center. A cake tester placed in the center should come out smooth.

6. Remove from oven and allow to cool for 15 minutes.

7. Serve warm and cut into slices. Dust with powdered sugar.

Note: This came from the August 2024 copy of SCLivingCoop magazine. Enjoy!