Almond-peach clafouti
- ½ cup heavy whipping cream;
- ½ cup whole milk;
- 1 tablespoon finely grated orange zest (from about 1 orange);
- 1 teaspoon vanilla extract;
- 3 large eggs, at room temperature;
- ⅓ cup granulated sugar;
- ⅓ cup almond meal (1 ¼ ounces);
- ⅓ cup whole wheat pastry or whole spelt flour (1 ⅜ ounces);
- 1 tablespoon Amaretto or brandy (optional);
- 2 cups chopped fresh peaches, cut into ½- to ¾-inch pieces, about 12 ounces (thawed, drained, and chopped if using frozen slices);
- Confectioners’ sugar, for dusting.
Instructions:
Position a rack in the center of the oven and preheat to 375 F. Butter a round 9-inch glass pie dish, or coat with cooking spray. Sprinkle with almond meal, tapping out any excess.
- Whisk together the cream, milk, orange zest, and vanilla extract in a 2-cup liquid measuring cup or small bowl. In a large bowl, using a large whisk, lightly beat the eggs to blend. Gradually add the granulated sugar and whisk vigorously until slightly thickened and pale, about 1 minute. Whisk in the cream mixture, and then the almond meal until smooth. Gently stir in the whole wheat pastry flour until just combined. Stir in the liqueur. The batter will be liquid.
- Scatter the peaches in the pan and gently pour the batter on top (the fruit will bob up).
- Bake until the clafouti is puffed and golden brown around the edges and a knife inserted into the center comes out just about clean, about 30 minutes. Transfer the pan to a wire rack to cool for about 15 minutes. Serve warm or at room temperature, dusted with confectioners’ sugar.
- TO GET A HEAD START: The clafouti can be prepared about 1 hour ahead. Set aside at room temperature. Dust with confectioners’ sugar when ready to serve.
- TO VARY IT: Many types of fresh fruit, cut into ½-inch pieces, can be used instead of peaches. Fresh cherries are a classic choice. In the winter, clementines add zing. Increase the sugar by 1 to 2 tablespoons if the fruits are tart.
- TO LIGHTEN IT UP: You can use ½ cup half-and-half instead of the cream and ½ cup lowfat milk instead of whole milk.