Colorado Peach Clafouti à la Bonne Femme

It’s peach season, and the best peaches in the world—Colorado Peaches—are in markets now. Transform them into a terrific peach clafouti with my easy Colorado Peach Clafouti recipe.

Colorado Peach Clafouti à la Bonne Femme

Colorado Peach Clafouti à la Bonne Femme

Hello mes chèrs. The other day, I was all about Cherry Clafouti. Then, yesterday I went to the market and what did I find? Colorado peaches! I could see no reason why they wouldn’t make a terrific peach clafouti, and I was right.

While I was making this recipe, I had a major culinary epiphany: A clafouti brings all the wonderful flavors of crêpes—without the hassle of standing there and making a bunch of crêpes. Think about it: Crêpes have flour, sugar, milk and butter. Clafouti has flour, sugar, milk, and cream (which, as we all know, is what butter is made from). Now, in my book, crêpes are easy, but all the things you love about crêpes—the richness, the butteriness, the sweetness—comes a lot easier in a clafouti.

My Cherry Clafouti Recipe and my Peach Clafouti Recipe go head to heat. Both are easy. And I'm equally proud of both.

My Cherry Clafouti Recipe and my Peach Clafouti Recipe go head to head. Both are easy. And I’m equally proud of both.

The only question is this: Should you make a Cherry Clafouti or a Peach Clafouti? Truth be told, Dave (Mr. Sportcoat) liked the cherry clafouti better—he liked the way the firm cherries contrasted the softer custard. I give the Peach Clafouti the edge—I love the way the sweet custard brought out the bright, almost citrusy side of the peaches. It made the dessert both rich and refreshing—two qualities I love in a dessert. Why not try both?

My Peach Clafouti may not be as dramatic- looking as the Cherry Clafouti...but it's equally winning.

My Peach Clafouti may not be as dramatic- looking as the Cherry Clafouti…but it’s equally winning.

Colorado Peach Clafouti à la Bonne Femme

For the liqueur, you could use peach brandy, but I don’t want you buying an entire bottle of something you won’t use up. If you have any kirsch leftover from the Cherry Clafouti, use that, or any other fruit liqueur that you might have on hand. (I happened to have a bottle of Grand Marnier Cerise–a cherry-flavored Cognac-based spirit that complemented the peach dessert just fine).

PS: No, you don’t have to use Colorado Peaches….any great, ripe peaches will do.

Makes 6 servings

12 ounces peeled, sliced, pitted ripe peaches (about 4 large peaches)
3 large eggs
1/2 cup granulated sugar
1/2 teaspoon pure vanilla extract
1 tablespoon peach brandy or other fruit liqueur (optional)
Pinch of salt
1/2 cup all-purpose flour
1 cup whole milk
1/4 cup heavy cream
1/4 cup confectioners’ sugar
Sweetened Spiked Whipped Cream (see recipe, below)

1. Preheat the oven to 375°F. Butter and sugar a 9-inch round nonmetal baking dish with 2-inch sides.

2. Spread the peaches in the baking dish. In the bowl of an electric mixer, beat the eggs, sugar, vanilla, liqueur, and salt on medium speed until well combined. Slowly beat in the flour, milk, and cream until combined. Pour the batter over the peaches.

3. Bake until a thin knife inserted near the center of the clafouti comes out nearly clean (a few crumbs are fine) and the top is a deep golden color, about 35 to 40 minutes. If the top is brown before the custard is done, loosely cover with a sheet of foil. Place on a wire rack to cool, but serve warm. Just before serving, dust the top of the clafouti with confectioners’ sugar. Slice into wedges and serve with Sweetened Spiked Whipped Cream.

Sweetened Spiked Whipped Cream: Place 3/4 cup cold heavy cream into a chilled mixing bowl. Add 2 tablespoons confectioners’ sugar and 2 teaspoons peach brandy or other fruit liqueur. Beat on medium speed with an electric mixer until soft peaks form.

PS: If you happen to try them both, let me know which one you liked best.

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6 comments to Colorado Peach Clafouti à la Bonne Femme

  • This sounds wonderful. Our cherries were wonderful this year, but for some reason the peaches not so much, but I am still holding out hope.

    btw, to your other readers. They should take the time to make your crêpes, the recipe is the best recipe ever. As you suggested they can be kept in the freezer (between wax paper). They are worth the trouble. I am very happy to have found your recipe.

    Oh, one more thing. Sometimes you can buy liqueur in those little bottles like they used to have on airplanes. I bought 4 different kinds for the price of vanilla.

    Madonna
    MakeMineLemon

  • Denise

    This is wonderful! I had all the ingredients on hand except for the cream. After a quick trip to the store, the preparation was easy, waiting for it to cool a bit was the most difficult. I forgot to add the liqueur to my whipped cream….will remember next time!
    Delicious and will definitely try with other fruit. Thank you for the recipe.

    • Wini

      So glad you liked it. I’m really all about Clafouti this season….

      I’m just sorry that I can’t find any cherries and apricots–that was going to be my next clafouti!

  • We made the peach version for dessert last night. It was fabulous. We can’t wait to try other fruits, including cherry. I love flavored and spiked whipped creams and this one complimented the peaches perfectly. (We subbed in Apple Brandy for Peach.)

    Thanks for sharing your amazing recipes! They certainly get high praise from our dinner table.

  • […] Peach Clafouti à la Bonne Femme        By Wini Moranville http://chezbonnefemme.com/colorado-peach-clafouti-a-la-bonne-femme/Makes 6 […]

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