Clafoutis with Peaches
6 servings
40 minutes
Peach clafoutis is an exquisite French dessert that captivates with its delicate taste and aroma. This pie, resembling a casserole, originated in the Limousin region where it was traditionally made with cherries. However, the variation with peaches adds special juiciness and summer freshness. The tender batter made from eggs, sour cream, and milk becomes airy and soft when baked, while the peaches caramelize to provide a sweet tang and fruity aroma. Clafoutis is perfect for family tea time or festive treats, especially on warm summer days. It is served slightly cooled and garnished with powdered sugar and a slice of fresh peach, creating a harmony of flavors and textures. The combination of simplicity in preparation and elegance makes it indispensable in the collection of European desserts.
1
Sift the flour.
- Wheat flour: 200 g
2
Beat the eggs with sugar until a homogeneous mass is obtained.
- Chicken egg: 5 piece
- Sugar: 150 g
3
Add flour, salt, sour cream and mix.
- Wheat flour: 200 g
- Salt: pinch
- Sour cream: 100 g
4
Gradually pour in the milk.
- Milk: 60 ml
5
Wash the peaches, cut them in half and remove the pits. Slice the flesh into thin pieces.
- Peaches: 700 g
6
Grease the mold with vegetable oil, place the peaches. Pour the batter on top and bake in a preheated oven at 180 degrees for about 40 minutes.
- Vegetable oil: 2 teaspoons
- Peaches: 700 g
7
When serving, sprinkle with powdered sugar and decorate with a slice of peach.
- Powdered sugar: 2 tablespoons
- Peaches: 700 g