Peach Melba Clafoutis

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14 Aug Peach Melba Clafoutis

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Stop me before I buy again. I’ve gobbled so many Garnet Beauties lately, I swear my cheeks are sprouting fuzz.

When the cat stopped napping in the fruit bowl, I took this as a sign to keep it (the bowl, not the cat) brimming with peaches. But the fruit flies are swarming like a biblical plague and the freezer is full, so I had no choice but to bake.

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Inspired by Cheryl’s Impress-Your-Girlfriends peach and blueberry clafoutis, I decided to make a peach melba version.

Of course, things didn’t go exactly as planned. Wanting to save enough milk for my morning coffee (which everyone who lives with me thinks is a stellar idea) I reduced the milk and upped the cream. The remaining peaches left me a very generous 2 plus cups of slices, so I upped the raspberry ratio. Despite ending up with more fruit than intended, the custard covered it all. However, my pie plate was so full it’s a minor miracle I got it into the oven without incident.

Oh yes, I don’t keep almond extract in the house, so I skipped that. Otherwise, I followed Cheryl’s recipe to the letter.

The resulting clafoutis (pronounced kla-foo-TEE) is a light, not-too-sweet, well-set custard loaded with fruit. This version is dead easy as it has no crust and the fruit is simply sliced. I was tempted to make Julia Child’s recipe, from The Way to Cook, but am still pastry-phobic. Her version is entirely different and far more time consuming. Child’s calls for poached fruit and a pastry crust.

Sorry, folks, but I’m with Cheryl on this one. Slice, blend, pour and bake. And the results are very pretty, indeed.

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I served the fancy-named dessert with salted caramel ice cream, which I made with another Cheryl in mind. But I will blog about that recipe another time. I can’t have you going into diabetic shock on me.

In the meantime, tell me I’m not the only one seduced by this year’s peaches. And yes, I’m heading back to the Farmers’ Market tomorrow because I am a glutton — for peaches and punishment. What are you doing with your peaches? Or have you the discipline to resist?

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Peach Melba Clafoutis
(serves 6-8)

Printable recipe

Ingredients

  • 2 1/2 cups sliced peaches
  • 1 1/2 cup raspberries (fresh or frozen and not thawed)
  • 1/2 cup vanilla sugar (1/2 cup white sugar and 1/4 tsp vanilla)
  • 1/2 cup milk
  • 1/2 cup whipping cream (35%)
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup flour
  • 1/4 teaspoon salt

Instructions

  1. Butter a 9-inch deep-dish pie plate and dust with a tablespoon of sugar. Preheat the oven to 350°F.
  2. Peel and slice the peaches. Toss with the raspberries. Set aside.
  3. Blend the sugar, milk, cream, eggs, vanilla, flour and salt in a blender for about a minute or until well blended.
  4. Pour half the custard mixture into the prepared pie plate. Arrange fruit on top and pour the remaining custard over the fruit.
  5. Bake for 45-55 minutes, until the top is golden brown and puffy. Do not overcook. The custard should remain tender.
  6. Serve warm or cold with whipped cream or creme anglaise.

Peach Melba Clafoutis on Foodista

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No Comments
  • danamccauley
    Posted at 09:26h, 14 August Reply

    Your pictures today are fantastic! I wish I could offer you a bowl of my crisp in exchange for a bowl of your clafoutis but we keep eating them as fast as I can make them. It seems each time I go into the kitchen there is another empty pan.

  • Kitchen Goddess
    Posted at 09:34h, 14 August Reply

    No, you're not the only one OD'ing on peaches; we haven't even gotten the first freestones from Niagara, and I've already been through 8 baskets. It's a race to the finish whether we get 'em or the fruit flies do, but so far we're in the lead. If all I ever do for my kids is make them peach crisp with a shortbread crust, they will love me forever. But this is an awfully tempting recipe…

  • Cheryl Arkison
    Posted at 10:42h, 14 August Reply

    I made it again last night too. This time with peaches and blueberries. I was going to do peach/raspberry but I was too lazy to go pick raspberries in the rain. Next time.

  • Cheryl Arkison
    Posted at 10:42h, 14 August Reply

    I made it again last night too. This time with peaches and blueberries. I was going to do peach/raspberry but I was too lazy to go pick raspberries in the rain. Next time.

  • Christie's Corner
    Posted at 11:06h, 14 August Reply

    Dana, I would love to get together for a peach pig-out. I'm heading back to the market for more tomorrow. Then we're off to buy a new freezer!!

    Kitchen Goddess, I can't wait for the freestones. Blazing Star is my favourite. The fruit flies have been brutal this year. Good luck on keeping on top of them!

    Cheryl, I used raspberries from the freezer. Do you like the clafoutis better warm or cold?

  • Cheryl Arkison
    Posted at 12:29h, 14 August Reply

    Room temp for breakfast?

    PS I think we even used the same pie plate!

  • Cheryl Arkison
    Posted at 12:29h, 14 August Reply

    Room temp for breakfast?

    PS I think we even used the same pie plate!

  • amyproulx
    Posted at 14:11h, 14 August Reply

    From someone who sampled the goods pictured here, the clafoutis was heavenly. A resounding "Yum!"

  • Katerina
    Posted at 15:48h, 14 August Reply

    Wow, I LOVE how easy this sounds. I actually entertained the idea of making a cheery clafoutis recently but I guess every recipe I found was of the Julia Child style. Oh foolish foolish me.

    Don't you hate that at the exact time of the year the fruit flies are at their worst is the same time that your counter is full of fresh tomatoes and other fruit you really don't want to put in the fridge?

  • Sophie
    Posted at 16:22h, 14 August Reply

    Your clafoutis looks so FABULOUS & So TASTY!!

    Wow!!!!

  • Jennifer
    Posted at 17:48h, 14 August Reply

    Gorgeous clafoutis!!

  • Cheryl @ 5secondrule
    Posted at 18:56h, 14 August Reply

    SALTED CARAMEL ICE CREAM? SALTED CARAMEL ICE CREAM!?!?

    You clearly love Cheryl A. more than me. I bet her hair is less frizzy than mine, too. Is that why her recipe took precedence?

  • Anonymous
    Posted at 21:39h, 14 August Reply

    I too got a taste of this (from MOM not you – thanks for sharing with her) and it was delicious!! I can come on short notice and help eat up your next one – I'm sure it wont' freeze well – even in your spiffy new freezer.
    Love,
    Robin

  • Cheryl Arkison
    Posted at 23:50h, 15 August Reply

    Cheryl S-R, I made the salted caramel ice cream again yesterday! Delicious and smooth, so smooth. Of course, that was after I burnt the caramel and had to start over.

    PS My hair is straight.

  • Cheryl Arkison
    Posted at 23:50h, 15 August Reply

    Cheryl S-R, I made the salted caramel ice cream again yesterday! Delicious and smooth, so smooth. Of course, that was after I burnt the caramel and had to start over.

    PS My hair is straight.

  • Christie's Corner
    Posted at 10:07h, 17 August Reply

    Amy, thanks for the kind words!

    Katerina, fruit flies are horrid this year. But if that's the price to be paid for peaches, I'll pay it!

    Sophie and Jennifer, I love when an easy dessert looks impressive. It's not as stunning as Julia Child's version but there's no way I'm making pastry in this heat.

    Robin, glad you got some. Clearly Mom is a better person than I am.

    Cheryl 5SecondRule – you will not get seconds if you carry on like this. :-) No, I have been holding off on the salted caramel ice cream so that I can test variations.

    Cheryl A, don't encourage her with a response. :-)

  • Reeni♥
    Posted at 11:58h, 17 August Reply

    What a scrumptious treat this is. And just when I thought it couldn't get any better you drop the salted caramel ice cream on me! Absolutely delicious!

  • Janice Kelly - Ottawa
    Posted at 10:27h, 18 August Reply

    Fruit flies are one of the major irritants of summer. But loving the baskets of peaches & nectarines, I’ve found that, if you fill a glass with about 2 inches of red wine vinegar, place plastic wrap tightly over it and then puncture a few holes in the plastic with a toothpick, those little devils will dive in and die. At last, we’ve cleared the air!

    • Charmian Christie
      Posted at 09:26h, 25 August Reply

      @Janice Kelly – Ottawa, I’m trying this right away. Those little beggars are driving me NUTS. Thanks for posting a solution.

  • Judith Rutty Godfrey
    Posted at 15:20h, 24 August Reply

    Janice’s trick for dealing with fruit flies is a winner! We’re inundated with fresh melons and the flies were thick——until! Thanks Janice.

    Judith

    • Charmian Christie
      Posted at 09:26h, 25 August Reply

      @Judith Rutty Godfrey, good to know it works. I’m about to hunt down the required items. THIS IS WAR.

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