Peach and Apricot Clafoutis
The beauty of clafoutis, is not only amateur poetry in the making, but that you can eat it hot or cold. Eat it straight from the oven while it's still soft and you need a ladle to scoop all the gooey fruit out the dish. Or once cold, you can cut it into slices and eat it for breakfast.
Servings: 8
Ingredients
- 3 large peaches
- 1 large ripe apricot
- 2 tbsp demerara sugar
- 3 eggs
- 70 g sugar
- 1 tsp vanilla extract
- 30 g unsalted butter melted
- 200 ml milk
- 100 g flour
Instructions
- Preheat the oven to 180°C/160°C fan/350°F. Grease a baking dish (approx. 20 x 20cm/8 x 8 in) with butter and sprinkle with a little flour (shake off the excess).
- Slice the peaches and apricot into bite-sized wedges. Place them in a bowl and toss them in the demerara sugar. Set aside to macerate as you make the clafoutis batter.
- In a large mixing bowl, whisk together the eggs, sugar and vanilla.
- Combine the melted butter and milk together in a jug and slowly pour the liquid into the egg mix, whisking continually to ensure it is smooth.
- Sift the flour over the batter and gently fold it in until there are visible no flour lumps.
- Tip the peach and apricot slices into the greased baking dish and spread them out evenly. Pour the batter over them and then carefully put the dish in the oven. Bake the clafoutis for 30-40 minutes, until the surface is gold, the edges are darkened and puffed up, and the centre has set.
- Set it aside to cool slightly and sprinkle with a little extra demerara sugar before serving.