Peach and Raspberry Clafouti

Name: Peach and Raspberry Clafouti
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings.
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 Nellie’s Free Range Eggs; 1 tablespoon tawny red port or sherry, optional; 1/4 teaspoon salt; 1 cup whipped cream; Raspberries, mint leaves to garnish

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

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 Nellie’s Free Range 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.

Originally published as Peach and Raspberry Clafouti in Country December/January 1990