I made this on a whim. Not knowing what I was throwing together was probably a bit of a hindrance.
According to the Baker’s Companion, Clafouti is most often made with cherries but for this particular recipe, they modified it to use peaches. The peaches go on the bottom of a 10″ pan. I used my trusty cast iron.
I tried to arrange the peaches very nicely so that there would be a lovely presentation for the finished product.
Then I added together the rest of the ingredients. It created a really loose batter that reminded me of popovers. The main difference being the amount of flour and the addition of sugar.
I had no idea how this would turn out so I threw it in the oven and waited anxiously. Eventually, after the 40 minute bake time, I pulled out the clafouti and decided to google what it was supposed to look like. Mine ended up being a bit pale.
As you can see, arranging the peaches did not really matter as the batter lifted and rearranged the peaches in the oven. It was like flan!! I was so surprised at the texture. It was custard-y and fruity. This recipe heavily relies on really good peaches so don’t skimp there.
It also refrigerated well. It was not pretty, but it reheated nicely.
Food For Me 