Peach and Plum Clafoutis
There’s nothing I look forward to more in Summer than when stone fruits start appearing at the farm stands. Juicy ripe peaches and plums with tender giving flesh with beautiful floral notes balanced by a touch of acidity— they are the perfect foil for a simple and classic clafoutis— a French classic eggy pudding that is simple to make and highlights the best of summer fruit. Almost any fruit will do in truth— but I love the large slices of peach and plum which get even juicier when baked. Also, I’ve added a pinch of Chinese five spice— the subtle warm spice notes bring a lovely depth of flavor to the party. Oh, one more thing— I’ve indicated 1 tbsp of sugar— but take a bite of your fruit to gauge the sweetness level and adjust accordingly.
Serves 8
INGREDIENTS
3 large eggs
1 can evaporated milk
1 15 oz can sweetened condensed milk
1 tbsp sugar, plus more for baking dish
1 tsp vanilla extract
¼ tsp five spice powder
½ tsp kosher salt
⅔ cup AP flour
1 medium ripe, but firm, peach
2 medium ripe, but firm, plums
Butter and greasing baking dish
Confectioners’ sugar, for dusting
METHOD
In a bowl, whisk eggs, evaporated milk, condensed milk, sugar, vanilla extract, five spice and salt until smooth and combined. Add flour and whisk until smooth. Place bowl in fridge for 15-20 minutes.
Preheat oven to 350F.
Cut peaches and plums into ¼” thick wedges. Butter and sugar a 10” rounded baking dish. Add half the peaches and plums to baking dish, give the batter a quick whisk and pour on top of fruit. Bake for 10 minutes, then arrange remaining fruit on just-set filling and bake for another 20-25 minutes or just until set. Dust with powdered sugar and serve warm with vanilla ice cream or crème fraîche.
