I like a dessert that can be served after dinner or during brunch. I’m also a fan if the leftovers can be breakfast the next morning. To me, that dessert is a clafoutis –– a creamy, custard-like filling studded with stone fruit and spices. The dessert puffs up from the amount of eggs when baked and slowly deflates as it cools. When served warm the center is creamy with minor structure, while cooled to room temperature or chilled in the refrigerator thickens and develops deeper flavors. This recipe is not very sweet, allowing the spices and fruit to shine; but feel free to add a few more tablespoons of sugar if desired. You can use any stone fruit and can adjust the spices and extracts, making it your own –– this recipe is a base for your creativity. If you don’t have coconut milk, you can replace it with whole milk. Serve warm with a dollop of whipped cream or vanilla ice cream. 

Peach Clafoutis 
Serves 4-6

Ingredients
3 eggs
1¼ cups coconut milk
½ cup sugar
½ cup all-purpose flour
2 teaspoons vanilla extract
½ teaspoon almond extract
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon salt
4-6 ripe peaches, pitted and thickly sliced
Powdered sugar, for dusting

Directions 

1. Preheat the oven to 375°F and grease a 10-inch baking dish with butter. 
2. In a medium bowl, whisk together eggs, coconut milk, sugar, flour, extracts, cinnamon, ginger, and salt until smooth. 
3. Scatter the peaches in the baking dish, flattening to avoid peaches from burning. Pour the batter over the peaches and sprinkle with additional sugar, about 2 to 3 tablespoons, if desired.
4. Bake for about 45 to 55 minutes or until custard is set and a knife or cake tester inserted in the center comes out mostly clean. Let cool for about 5 minutes. Dust with the powdered sugar; serve warm as is or with whipped cream or vanilla ice cream.

Unpretentious People Say...

Other Articles You Might Enjoy