It is my pleasure to share with you another summer recipe along with a little story as to how I came up with the idea of making this dish.
The summer is in full speed here in South Carolina for my family, and it's not only because the kids are out of school. Here it's hot, humid and we are trying to get in so many activities as if it's the last summer ever. Indeed, it is the last summer with it being just my boys and me, so I'm trying to accomplish everything I promised them before our baby girl arrives.
Last year proved to be a difficult summer especially for my little ones and they missed out on doing many things during the pandemic. We are really trying to catch up with all the missed activities from the summer of 2020. Visiting the zoo was one of the top activities to include on our busy out of school calendar.
Last Friday we made that zoo visit a reality and the excitement was unreal. Poor Mom (me), being 32 weeks pregnant and walking in the heat for 6 hours taking pictures, petting and feeding the animals but despite all that, oh my it was so much fun!
When we finally left the zoo, I was simultaneously exhausted and happy that we had concluded our zoo adventure. Resting once we arrived home was my top priority! However, we came home and a new adventure began which involved a baking creation.
One of my husband's customers had left us a box of peaches. The kids were immediately ready to make something delicious with those juicy and super fragrant delights!
This fruit is especially good here in the South. The perfect soil combined with the hot and wet climate, delivers what I believe to be the best peaches in the world.
Oh, how much experimenting I had conducted last year with many recipes before I choose what to publish for you. Please, check my recipe for peach pie complimented with a unique crust, and a lusciously thick and not overly sweet filling. I promise you will love it from your first bite Inna's Peach Pie
Well, as much as my body was begging to go straight to bed, my newly arrived doorstep find required some action in the kitchen. My Thomas right away said, "Let's do a pie, your pie Mommy". Since a great pie consists of many steps, I suggested that we make something more simple but still just as delicious. This recipe I was suggesting to my son is one that my mom makes. It's a simple dessert with berries, usually with tart cherries, and that's what is in season now in my home country. I terribly miss tart cherries, especially now being pregnant: All those nursing foods or rather comfort foods for me from childhood are constantly in my head.
What is Clafoutis?
Clafoutis is a French dessert, and berries like tart cherries are what is called for in the original recipe. This dessert, just like any French original dessert isn't overly sweet. With simple ingredients and the use of seasonal fruits, all kinds of varieties of clafoutis recipes are available. Bakers from around the world make this simple French classic with its firm custard providing a tender and smooth consistency in each bite accompanied with big chunks of fruit. Even though it looks like a sponge cake with pieces of fruit swimming around, it's more like a sweet frittata for it consists of an egg based batter with a little bit of flour and sugar and a lot of fruit. The amount of fruit can vary thus altering the baking time a little bit and keep in mind that you are the boss of your own clafoutis masterpiece!
Why do I love this dessert?
I personally love this recipe because it's super light, easy and quick to make. Using one mixing bowl, staple ingredients from your fridge and pantry, provides an intoxicating dessert that is full of flavor from the seasonal fruit and it's low in carbs, high in protein, and low in sugar. This yummy peach Clafoutis can be made for dinner, breakfast or for an afternoon snack with a cup of tea. It's just wonderful any time of the day!
Notes on things to consider before making
If you are making clafoutis for the first time for your summer dinner party and your guests are Americans, please consider increasing the sugar amount. I would further recommend that you decorate the final product with powdered sugar on the heavy side. It's always a great idea to serve with French vanilla ice cream.
If you are really trying to impress your friends or family, then go one step further and make your own ice cream, please, check out this recipe for Classic French Vanilla Ice Cream.
How to choose the best peaches?
Last but not least, most important is the quality of your fruit. In order to make the best dessert, you must understand how to choose peaches with optimum flavor. Please check out this post for details about proper peach selection.
Let's bake it...
Prep time: 5 minutes
Baking time: 35-40 minutes
Total time: 45 minutes
Author: Inna of innichkachef.com
Yield: 8 generous portions
5 large eggs, room temperature
1 3/4 cups of all-purpose flour
3/4 cup of cane sugar
1/2 teaspoon of salt
1/4 and 1 Tablespoon of whole milk
1/2 cup of sour cream or crème fraiche
2 teaspoons of olive oil (for greasing a pan)
2 Tablespoons of powdered sugar (for garnish)
Preheat the oven 375F.
Using an electric mixer with the whisk attachment, whisk eggs and sugar on high speed until it has reached a very light and fluffy consistency.
3. In another bowl, sift the flour and add salt, then mix together. While whisking the egg mixture on low speed, add the flour mixture, periodically stopping to scrape the sides of the bowl. Next add sour cream and then slowly pour in the milk.
4. Cut the peaches in half, remove the stone (pit), and then cut into slices. 5. Grease the split bottom 10-inch baking dish with olive oil, place 2/3 of all sliced peaches into the dish, and try to arrange them in one layer. Pour the egg mixture on top of it. Gently arrange a second layer of peaches. Place the dish into the oven for 40 minutes, or until the clafoutis reaches 180F.
6. After taking the dish out of the oven, wait a few minutes before removing the clafoutis from the pan.
Since it will still be hot, use caution and wear baking gloves.
7. Garnish with more fresh peaches and powdered sugar if you desire.
Serve clafoutis warm or at room temperature!
P.S. Don't forget the Vanilla ice cream for it's always a great idea to serve with it!