Reviews Add Rating & Review 22 Ratings 5 star values: 5 4 star values: 2 3 star values: 9 2 star values: 4 1 star values: 2
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Gallery Peach-Raspberry Clafouti Credit: Beatriz Da Costa Recipe Summary Servings: 8
Ingredients Ingredient Checklist 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
Cook’s Notes Clafouti can be refrigerated covered, up to 1 day.
Gallery Peach-Raspberry Clafouti Credit: Beatriz Da Costa
Recipe Summary Servings: 8
Gallery
Peach-Raspberry Clafouti Credit: Beatriz Da Costa
Peach-Raspberry Clafouti
Credit: Beatriz Da Costa
Peach-Raspberry Clafouti
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 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
Directions
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.
Cook’s Notes Clafouti can be refrigerated covered, up to 1 day.
Cook’s Notes
Clafouti can be refrigerated covered, up to 1 day.
Reviews
Add Rating & Review 22 Ratings 5 star values: 5 4 star values: 2 3 star values: 9 2 star values: 4 1 star values: 2
Reviews
Add Rating & Review 22 Ratings 5 star values: 5 4 star values: 2 3 star values: 9 2 star values: 4 1 star values: 2
Add Rating & Review
22 Ratings 5 star values: 5 4 star values: 2 3 star values: 9 2 star values: 4 1 star values: 2
22 Ratings 5 star values: 5 4 star values: 2 3 star values: 9 2 star values: 4 1 star values: 2
22 Ratings 5 star values: 5 4 star values: 2 3 star values: 9 2 star values: 4 1 star values: 2
5 star values: 5 4 star values: 2 3 star values: 9 2 star values: 4 1 star values: 2
All Reviews for Peach-Raspberry Clafouti
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Peach-Raspberry Clafouti
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
