Peach Clafoutis

Clafoutis is a traditional French dessert typically made with cherries, but it can be adapted to also include peaches. Here is how to prepare an Italian-style peach clafoutis, adding a touch of amaretto to enhance the peach flavor.

Ingredients

• 4 ripe but still firm peaches
• 3 eggs
• 100 g of granulated sugar
• 1 sachet of vanillin or the seeds of 1 vanilla pod
• 100 g of all-purpose flour
• 300 ml of milk
• A pinch of salt
• 20 ml of amaretto (optional)
• Butter for greasing the baking dish
• Powdered sugar for garnishing

Preparation

1. Preheat the oven to 180 °C.
2. Grease a baking dish with some butter.
3. Wash the peaches, dry them, remove the stones and cut them into not too thick slices.
4. Arrange the peach slices evenly on the base of the greased dish.
5. In a bowl, beat the eggs with the sugar and salt until the mixture is fluffy and pale.
6. Add the vanillin or vanilla seeds and stir.
7. Gradually incorporate the flour into the beaten egg mixture.
8. Pour the milk slowly, continuing to stir to avoid lumps. If you have chosen to use amaretto, add it at this point.
9. Pour the mixture into the dish, over the peaches.
10. Bake for about 40-45 minutes, or until the clafoutis is well risen and golden. To check the doneness, you can do the toothpick test: if it comes out clean, the dessert is ready.
11. Let the clafoutis cool before dusting with powdered sugar.
12. Serve the peach clafoutis warm or at room temperature.

If you do not have amaretto or prefer not to use it, the clafoutis will still be delicious. Amaretto adds an almond note that pairs very well with peaches.

Curiosities

Although it has become popular with cherries, clafoutis lends itself to countless variations with seasonal fruit, becoming a versatile dessert for every time of the year. Peach is a fresh and fragrant summer variation, which pairs particularly well with the flavors of vanilla and amaretto.