Peach Clafoutis Recipes

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PEACH CLAFOUTI

I noticed that there were no clafoutis posted using peaches, so I am remedying that! This one is from Bakefest 2004 and is very easy to prepare, since it uses canned fruit. Just make sure you drain the fruit really well.

Provided by Irmgard

Categories     Dessert

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 13



Peach Clafouti image

Steps:

  • Preheat the oven to 350°F.
  • Drain the peaches well.
  • Toss with the cranberries, brandy, lemon juice and cinnamon.
  • Arrange in a 10" casserole or deep-dish pie plate, mounding the fruit slightly in the centre of the dish.
  • Whisk the eggs with the evaporated milk and melted butter.
  • Blend the flour with the sugar, baking powder and salt.
  • Gradually add the egg mixture to the dry ingredients, whisking until smooth.
  • Pour the batter over the peach mixture.
  • Bake for 35 to 40 minutes or until the centre is set and the top is golden.
  • Sprinkle with icing sugar if desired.
  • Serve warm.

796 ml canned peaches, sliced and drained
1 cup dried cranberries
2 tablespoons brandy
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
4 eggs or 3/4 cup liquid egg substitute
1 cup evaporated milk
1/4 cup butter, melted
1 cup all-purpose flour
3/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
icing sugar (to garnish) (optional)

PEACH CLAFOUTIS

Provided by Food Network

Time 2h45m

Number Of Ingredients 14



Peach Clafoutis image

Steps:

  • Make pastry dough: In workbowl of a food processor combine flour, sugar and salt. Add butter and shortening and pulse until mixture resembles coarse meal. With motor running, pour in egg mixture and process just until dough begins to come together. Turn out dough onto plastic wrap and shape into a disk. Cover and chill for at least 1 hour.
  • Preheat oven to 350 degrees F. Roll out dough on a lightly floured surface and fit it into a 9-inch ceramic or glass baking dish 1 1/2 inches deep. Prick dough with a fork, line with waxed paper and weight with beans. Blind bake pastry shell for 10 minutes. Carefully remove beans and waxed paper and continue to bake 5 minutes more.
  • In a blender combine batter ingredients and blend until smooth. In a saute pan melt butter, add peaches and sugar and cook for 5 minutes until peaches are tender. To assemble, pour some batter into cooled shell, top with peaches, distributing them evenly, then pour remaining batter over. Bake at 350 degrees F for 1 hour, until center is just firm. Serve warm.

1 1/2 cups flour
2 tablespoons sugar
1/4 teaspoon salt
1 stick unsalted butter, cut into bits
2 tablespoons vegetable shortening, cut into bits
1 egg, beaten with 2 tablespoons ice water
4 eggs
1/2 cup sugar
1 cup half and half
1 teaspoon vanilla
3 tablespoons flour
4 tablespoons butter
3 large peaches, peeled, pitted and sliced
3 tablespoons sugar

FRESH PEACH CLAFOUTI

I would make this dessert, but I can't even pronounce it! Any type of fruit should work in place of the peaches.

Provided by SJG3483

Categories     Pie

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 9



Fresh Peach Clafouti image

Steps:

  • Preheat oven to 375 and grease a 9-inch pie plate.
  • Arrange the peaches in a single layer.
  • Combine all other ingredients and mix well.
  • Pour mixture over peaches.
  • Bake until puffed and golden, about 30 minutes.
  • Sprinkle with confectioners sugar if desired.
  • Cut into wedges.
  • Serve with ice cream or frozen yogurt.

Nutrition Facts : Calories 69.9, Fat 1.4, SaturatedFat 0.7, Cholesterol 29.3, Sodium 40.6, Carbohydrate 12.9, Fiber 0.9, Sugar 9.6, Protein 2

2 cups peeled peach slices (about 4 peaches)
2/3 cup milk
1 egg
2 tablespoons flour
2 tablespoons sugar
1/2 teaspoon vanilla
1/4 teaspoon nutmeg
1 pinch salt
vanilla ice cream (optional) or frozen yogurt (optional)

PEACH CLAFOUTI

Provided by Robert Irvine : Food Network

Categories     dessert

Time 1h45m

Yield 6 servings

Number Of Ingredients 11



Peach Clafouti image

Steps:

  • Preheat the oven to 350 degrees F.
  • Grease 6 ceramic ramekins. In a large bowl mix together the peaches, cranberries, chopped mint, sugar, and cracked black pepper. Divide between the ramekins.
  • In another bowl, add the eggs, milk, flour, and vanilla seeds and mix well. Ladle over the fruit mixture.
  • Line a large oven-proof casserole dish with newspaper or kitchen towels, 3 to 4 layers thick. Arrange the ramekins on top of the paper. Add enough water to reach half way up the sides of the ramekins. Put in the oven and bake until golden brown and a knife inserted in the center comes out clean, about 20 to 25 minutes. Remove from the oven and allow to cool for about 1 hour. Dust with confectioners' sugar before serving.

Butter or cooking spray, for greasing
2 cups diced peaches (fresh or canned)
1 cup dried cranberries
1 tablespoon freshly chopped mint leaves
2 tablespoons sugar
1 teaspoon freshly cracked black pepper
2 eggs
1 cup whole milk
3 tablespoons all-purpose flour
1 fresh vanilla pod, split in 1/2, seeds removed and reserved
1/4 cup confectioners' sugar, sifted

PEAR CLAFOUTI

Provided by Ina Garten

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 12



Pear Clafouti image

Steps:

  • Preheat the oven to 375 degrees F.
  • Butter a 10 x 3 x 1 1/2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
  • Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes.
  • Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche.

1 tablespoon unsalted butter, at room temperature
1/3 cup plus 1 tablespoon granulated sugar
3 extra-large eggs, at room temperature
6 tablespoons all-purpose flour
1 1/2 cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest (2 lemons)
1/4 teaspoon kosher salt
2 tablespoons pear brandy (recommended: Poire William)
2 to 3 firm but ripe Bartlett pears
Confectioners' sugar
Creme fraiche

PEACH OR NECTARINE CLAFOUTI

Mmmmmmmm Sooo Gooood!! (Chill time for the batter is 30 minutes not included in cook time.) Lovely delicate clafouti!! from Cooking Light

Provided by Derf2440

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 8



Peach or Nectarine Clafouti image

Steps:

  • Preheat oven to 400f degrees.
  • Lightly spoon flour into dry measuring cup, level with a knife.
  • Combine flour and next 5 ingredients (flour through eggs) in a blender, process until smooth.
  • Chill 30 minutes.
  • Arrange peaaches or nectarines in a 13x9 inch baking dish coated with cooking spray.
  • Pour batter over fruit.
  • Bake at 400f degrees for 35 minutes or until set.

Nutrition Facts : Calories 198.6, Fat 2.8, SaturatedFat 0.8, Cholesterol 93.3, Sodium 47.8, Carbohydrate 38.3, Fiber 1.8, Sugar 28.1, Protein 6.1

3/4 cup all-purpose flour
1 cup vanilla-flavored soymilk
3/4 cup sugar (I use Splenda)
1/2 cup plain fat-free yogurt
1 teaspoon vanilla extract
4 large eggs
5 cups coarsely chopped peaches or 5 cups nectarines (or a mixture of both, about 1 1/2 lbs)
cooking spray

PEACH-RASPBERRY CLAFOUTI

Peaches and raspberries lend a double dose of seasonal flavor to this spoonable dessert from the French countryside. The eggy batter becomes custardlike when baked, so every bite is rich and creamy.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 12



Peach-Raspberry Clafouti image

Steps:

  • Butter a 12-inch round baking dish; set aside. Bring Lillet, 1 1/2 cups water, 3/4 cup sugar, and the vanilla bean and seeds to a boil in a large, wide saucepan over high heat, stirring until sugar has dissolved. Add peaches, cut side down, and cover with a round of parchment paper, placing it directly on top of peaches. Reduce heat to medium. Simmer until peaches are very tender, about 15 minutes. Remove from heat; let stand 30 minutes.
  • Preheat oven to 325 degrees. Using a slotted spoon, transfer peaches, cut side up, to prepared dish; reserve 1/4 cup poaching liquid (discard the vanilla bean). Arrange raspberries among peaches.
  • Whisk eggs, remaining 1/2 cup sugar, and the salt in a medium bowl. Gradually whisk in flour. Whisk in milk, melted butter, vanilla extract, orange zest, and reserved poaching liquid. Pour around fruit.
  • Bake until edges are puffed and golden, 40 to 45 minutes. Let cool on a wire rack 20 minutes before serving.

1/4 cup (1/2 stick) unsalted butter, melted, plus more for dish
1 1/2 cup Lillet Blanc or white wine
1 1/4 cup sugar
1 vanilla bean, halved lengthwise, seeds scraped and reserved
2 pound firm, ripe peaches, (5 to 7), halved and pitted
6 ounce fresh raspberries
4 large eggs
1/4 teaspoon salt
6 tablespoon all-purpose flour
1 cup whole milk
1 teaspoon pure vanilla extract
1/2 teaspoon finely grated orange zest

PEACH AND RASPBERRY CLAFOUTI

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

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 4 servings.

Number Of Ingredients 12



Peach and Raspberry Clafouti image

Steps:

  • 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.

Nutrition Facts :

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

ALMOND PEACH CLAFOUTI

This French pudding is equally nice served at brunch or as dessert on your dinner table. However, it is imperative that you serve this warm. Adapted from Good Food Magazine, August 1987.

Provided by JackieOhNo

Categories     Dessert

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 12



Almond Peach Clafouti image

Steps:

  • Mix 1/4 cup granulated sugar and the liqueur in mixing bowl.
  • Add peaches and toss to coat. Let stand at room temperature 30 minutes.
  • Heat oven to 350 degrees.
  • Generously butter 9" round baking dish or glass pie plate.
  • Toast almonds on baking sheet until light brown, 7-10 minutes. I.
  • ncrease oven heat to 375 degrees.
  • Process eggs, egg yolk, and remaining 1/2 cup granulated sugar in food processor fitted with steel blade until blended.
  • With machine running, add butter and flour through feed tube; process 30 seconds.
  • Add milk, almond extract, 3 peach slices, and all the liquid from peaches; process until smooth, about 30 seconds longer.
  • Pour enough batter into prepared dish to measure 1/4" deep.
  • Bake just until set, 5-7 minutes.
  • Arrange peaches over baked batter and sprinkle with almonds.
  • Cover with remaining batter.
  • Bake until puffed and top is browned, 35-45 minutes.
  • Let cool slightly on wire rack.
  • Sift confectioner's sugar over top and serve warm, topping each serving with a dollop of whipped cream.

Nutrition Facts : Calories 425.2, Fat 21.6, SaturatedFat 11.6, Cholesterol 151.8, Sodium 47.2, Carbohydrate 52.4, Fiber 2.1, Sugar 33, Protein 7.7

3/4 cup granulated sugar
1/4 cup amaretto liqueur
1 lb firm ripe peach, peeled, pitted, sliced 1/4-inch thick (about 3 medium)
1/4 cup sliced almonds
2 large eggs
1 large egg yolk
1/2 cup unsalted butter, room temperature
1 cup all-purpose flour
1 cup milk
1/4 teaspoon almond extract
1 tablespoon confectioners' sugar
1 cup lightly sweetened whipped cream (for serving)

PEAR CLAFOUTIS

It sounds odd to say that a recipe's biggest problem is that it looks too good, but that's sort of the case with this pear clafoutis, a crustless custard fruit tart that often looks a lot sweeter and richer that it actually is. Usually made with cherries, this rustic French dessert adapts easily to any kind of seasonal fruit. If desired, brush top with warmed fruit preserves and honey and garnish with whipped cream, creme fraiche, or ice cream.

Provided by Chef John

Categories     World Cuisine Recipes     European     French

Time 1h

Yield 8

Number Of Ingredients 12



Pear Clafoutis image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch baking dish generously with 1 tablespoon butter.
  • Whisk eggs, 1/3 cup sugar, milk, salt, nutmeg, vanilla extract, almond extract, and flour together in a bowl for batter.
  • Reserve 12 to 14 pear slices for topping and add remaining pear slices to the prepared baking dish. Pour batter over pears in the baking dish and top with almonds. Shake and tap the dish gently on the countertop to let mixture settle. Lay reserved pear slices flat on top. Melt remaining butter and brush over pears. Sprinkle with 1/2 tablespoon sugar.
  • Bake in the preheated oven until top is golden, fruit is soft, and custard is set, about 45 minutes. Remove from the oven and let cool to room temperature before serving, or serve chilled.

Nutrition Facts : Calories 218 calories, Carbohydrate 28.3 g, Cholesterol 81.2 mg, Fat 9.2 g, Fiber 2.5 g, Protein 6.1 g, SaturatedFat 3.4 g, Sodium 115.4 mg, Sugar 16.4 g

2 tablespoons unsalted butter, softened, divided
3 large eggs
⅓ cup white sugar, or to taste
1 ¼ cups whole milk
¼ teaspoon fine salt
1 pinch freshly grated nutmeg
1 ½ teaspoons vanilla extract
½ teaspoon almond extract
⅔ cup all-purpose flour
3 cups thinly sliced sweet, ripe pears
½ cup toasted sliced almonds
½ tablespoon white sugar, or as needed

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