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Peach and Raspberry Clafouti Recipe

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Peach and Raspberry Clafouti Recipe

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5 1 1
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling
MAKES:
4 servings
TOTAL TIME:
Prep: 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 all-purpose flour
  • 3/4 cup heavy whipping cream or half-and-half cream or milk
  • 1/3 cup plus 2 tablespoons sugar
  • 2 large 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 cream. Garnish with raspberries and mint. Yield: 4 servings.
Originally published as Peach and Raspberry Clafouti in Country December/January 1990, p15

  • 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 all-purpose flour
  • 3/4 cup heavy whipping cream or half-and-half cream or milk
  • 1/3 cup plus 2 tablespoons sugar
  • 2 large eggs
  • 1 tablespoon tawny red port or sherry, optional
  • 1/4 teaspoon salt
  • 1 cup whipped cream
  • Raspberries, mint leaves to garnish
  1. Layer peaches and raspberries in a shallow greased 5-cup baking dish; dot with butter.
  2. 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.
  3. 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 cream. Garnish with raspberries and mint. Yield: 4 servings.
Originally published as Peach and Raspberry Clafouti in Country December/January 1990, p15

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Reviews forPeach and Raspberry Clafouti

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NANCYKK7 User ID: 8470551 231671
Reviewed Aug. 23, 2015

"Very good and easier than making a pie. I reduced the calories by using fat free half and half and it tasted great."

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