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Peach and Raspberry Clafouti

 Peach and Raspberry Clafouti
Clafouti is a custard-like dessert made with fresh fruit and batter in a baking dish. It is so wonderful to serve during the summer when the fruit is ripe.—Anne Castle Ellen Grinsfelder, Logan, Ohio
4 ServingsPrep: 20 min. Bake: 30 min. + cooling

Ingredients

  • 4 cups thickly sliced peeled peaches (about 2-1/2 pounds)
  • 1/2 cup fresh raspberries
  • 2 tablespoons cold butter, cut into small pieces
  • 1/4 cup blanched almonds
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 3/4 cup heavy whipping cream or half-and-half cream or milk
  • 1/3 cup plus 2 tablespoons sugar
  • 2 eggs
  • 1 tablespoon tawny red port or sherry, optional
  • 1/4 teaspoon salt
  • 1 cup whipped cream
  • Raspberries, mint leaves to garnish

Directions

  • Layer peaches and raspberries in a shallow greased 5-cup baking dish;
  • dot with butter.
  • In a food processor, cover and process almonds with flour until
  • ground. Add cream, 1/3 cup sugar, eggs, port, salt; blend, scraping
  • sides as necessary.
  • Pour custard slowly over fruit. Sprinkle with 2 tablespoons sugar.
  • Bake at 400° for 30-40 minutes until top is golden and custard
  • set. Cool on a wire rack for 20 minutes. Serve warm with whipped

2 of 2

Peach and Raspberry Clafouti (continued)

Directions (continued)

  • cream. Garnish with raspberries and mint.
  • Yield: 4 servings.