Peach Clafoutis with Cranberries

Around a year ago I saw a picture of a beautiful Cherry Clafoutis (cla-foo-tee).  A tart of ruby bright cherries enveloped in a smooth, custardy filling, it was an image I just couldn’t shake.  I was struggling, however, because organic cherries are almost impossible to find and their conventional counterparts are particularly chemical-laden.

peach-clafoutis-served

Peach Clafoutis with Cranberries, Served

 So I decided to ad-lib.  Although cherries are more traditional, I would make a Peach Clafoutis with Cranberries–all dressed up for fall.  peach-clafoutis-on-table

Every year, one of my CSAs makes a trip to Michigan for organic peaches.  I typically order a couple cases and the week they are delivered, I spend canning, baking, and generally indulging!  As I cut up the peaches for his dish, however, I was missing the brightness of the cherries.  Leftover frozen cranberries anyone?peach-clafoutis-fruit clafoutis-fruit-closeup

Peach Clafoutis with Cranberries is an elegant and simple dessert and is now high on my brunch list (if life would just quiet down enough for me to host a brunch).  I recommend making it a few hours before serving and letting it cool at room temperature.  It was noticeably less flavorful later when I ate the leftovers from the refrigerator (though if you do have leftovers, they will need to be refrigerated). 

The other tip I have is to peel the peaches, which I rarely do (trying to avoid the waste, the extra effort and the loss of nutrition).  But as my daughter pointed out, this is a soft, tender dessert and the chewiness of the peach skins detracts.  Yes, sometimes picky kids are right…Peach-Clafoutis-horizontal

I delivered pieces of this to my mother and sister who both gave it a “thumbs up” (right before my sister reminded me I needed to preserve some of the peaches in brandy for her holiday dining pleasure).  And to think I used to be afraid of making desserts!

Dust peach clafoutis with powdered sugar

Dust peach clafoutis with powdered sugar

Peach Clafoutis with Cranberries
Serves 8
A simple and delicious, custard-y dessert, this Peach Clafoutis with Cranberries is all dressed up for fall.
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Prep Time
15 min
Cook Time
35 min
Prep Time
15 min
Cook Time
35 min
192 calories
30 g
84 g
6 g
5 g
3 g
141 g
43 g
21 g
0 g
3 g
Nutrition Facts
Serving Size
141g
Servings
8
Amount Per Serving
Calories 192
Calories from Fat 56
% Daily Value *
Total Fat 6g
10%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 84mg
28%
Sodium 43mg
2%
Total Carbohydrates 30g
10%
Dietary Fiber 1g
5%
Sugars 21g
Protein 5g
Vitamin A
8%
Vitamin C
7%
Calcium
6%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 peaches, sliced
  2. 1/4 c whole (fresh or frozen) cranberries
  3. 3 large eggs
  4. 1/2 cup sugar
  5. 1 teaspoon pure vanilla extract
  6. 1/2 cup unbleached flour
  7. 1 1/4 cup half & half
  8. Confectioners’ sugar to decorate
Instructions
  1. Preheat oven to 350°F. Spray a 9-inch deep-dish pie or a 10 inch tart pan with non-stick spray, then arrange the fruit in a single layer in the pan.
  2. Whisk the eggs until they’re foamy, then add the sugar, salt and vanilla and whisk until well blended. Add the flour and continue whisking until smooth. Gradually add the milk and cream and whisk until blended. Pour the batter over the fruit.
  3. Bake the clafoutis for 35-45 minutes, or until puffed and lightly browned. A knife inserted into the center should come out clean. Cool until it’s slightly warm, or room temperature.
  4. Dust with confectioners’ sugar and serve with whipped cream, if desired. This dessert is best the first day but leftovers can be covered and chilled.
beta
calories
192
fat
6g
protein
5g
carbs
30g
more
Art of Natural Living http://artofnaturalliving.com/
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21 thoughts on “Peach Clafoutis with Cranberries

  1. Louise

    You sure have a come a looooooong way Inger. What a beauty of a dessert you have made here. (actually, I don’t ever remember you having any problems with any of the yummys you have shared with us:) Leaving the skins off was probably a good suggestion although, I am positive thumbs up is putting it mildly. It looks luscious:)

    I’m picking up peaches later on today. I stink at the canning and preserving thing but the Amish lady at the stand down the block told me to freeze them whole! I’m gonna give that a try and see what else I can come up with in the way of saving some for the dead of Winter, lol…

    BTW, I posted the Eggplant recipe yesterday. I hope it’s what you were looking for. Thanks so much fo sharing, Inger…Nice touch with those cranberries! Pinning now…

    1. Inger

      I made a little peach jam this year but I freeze some of my peaches too Louise. I slice them and lay the slices separately in a jelly roll pan until they are hard, then transfer them to a freezer container. Then they are ready for any recipes using sliced fruit. I don’t peel my frozen peaches either.

      I have taken to freezing my tomatoes whole now rather than canning them. THe skins come right off when they are just slightly thawed and I toss however many I need into spaghetti or chilli. Much easier.

      I can’t wait to check out your eggplant recipe. The CSAs are just starting to send those out (though my garden eggplants got completely eaten by ??? 🙁 ).

      1. Louise

        Hi Inger,
        It looks like the peaches froze beautifully! I just froze them in halves though. I peeled them too but next time I think I won’t:) If nothing else, they will probably be GREAT in smoothies. I froze strawberries whole on a jelly roll pan and then bagged them. The Amish stand down the block has an abundance of strawberries in September!!! Linda, the lady that has the stand said they are a late producing variety. She is going to find out the name of them for me.

        LOVE the notion of freezing the tomatoes whole. I’ll be doing that this afternoon. You are certainly having an influence on my “putting up” produce for the Winter, thanks!!!

        The thing with the eggplant is they are so perishable. My plants are pretty much done for the season. Now, fingers crossed for the Brussels sprouts:) Thanks again, Inger…

  2. Kathy

    I love clafoutis! The first time I enjoyed it was at home, our French exchange student made it for us! It was delightful! Since then I have made it quite often…I even posted about a chocolate version once. Love your version…looks lovely!

    1. Inger

      What a nice way to be introduced to a new dish! I can see how you’d make it again and again. Wow, a chocolate version would really excite my kids!

  3. Ronnie Hammer

    The only time I’ve tasted a clafouti was when my friend from Denmark served one at lunch. It was so wonderful that I begged for the recipe. This one you posted sounds like the next one to try; thank you for the recipe.

  4. lena

    hi inger! i hv never eaten’ cla-foo-tee’ before..i now know the correct pronouciation 🙂
    it looks custardy indeed and very beautiful! i can only dream of getting organic peaches here, even the non organic ones are not easy to get 🙂

    1. Inger

      It is very baked custard like Lena! I think you could readily substitute different fruits if you wanted to give it a try.

  5. Kathy

    This looks so delicious, Inger. Peaches are a gift from the heavens at this time of year. And now I know about clafoutis. (Learn something new every day!)

    1. Inger

      Peaches are indeed a gift Kathy! You know we used to have a saying one place I worked, “Learned something new, now I can go home…” It was years ago but I still smile and think of that every time I hear a “learn something new” reference : )

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