Ingredients
1 tsp. butter room temperature
3-4 yellow or white peaches
3 large eggs
1/3 cup sugar
1/3 cup flour
1 tsp vanilla extract or paste
2T Amaretto Liqueur
¼ cup heavy or whipping cream
½ cup milk
2T butter, melted
½ cup sliced almonds
Confectioner’s sugar
1. Heat oven to 350º F.
2. Using a paper towel, smear the butter all over the inside of a 4-6 cup baking dish.
3. Place enough water to cover the peaches in a saucepan. Then set on high heat until it comes to a boil. Turn off the heat.
4. Place the peaches in the water for 2-3 minutes; remove from the water with a slotted spoon and place in a bowl of ice. Toss the peaches around until slightly cooled.
5. Using a paring knife, peel the peaches. Remove the pit and cut into medium dice pieces so that you have about 4 cups of fruit. Place in the buttered dish.
6. In a large bowl, whisk the eggs and sugar until lightly frothy and the sugar is dissolved.
7. Add the flour, vanilla, and Amaretto. Whisk until smooth.
8. Whisk in the milk, heavy cream, and melted butter.
9. Pour the batter on top of the fruit.
10. Sprinkle the almonds on top.
11. Bake until puffed and brown and skewer comes out clean, about 40 minutes.
12. Dust with confectioner’s sugar. Serve warm.
TIPS & TRICKS
• Depending on the size of your peaches, you might only need 3; but I always buy an extra one in case one is mealy or there is a surprise inside. Yellow peaches have the classic peach, slightly acidy tart taste, while the white ones are very floral and sweet. Both are delicious!
• As the seasons change you can use pears, berries, nectarines, plums, or cherries which are the classic fruit used in the clafouti. I invite you to try them all.
• Use can also change up the liqueur to match the fruits. A little brandy pairs perfectly with the pears or plums, while Cointreau or Grand Marnier works lovely with the nectarines and berries.
• If you don’t have heavy cream, you can use ¾ cup of milk. I use whole milk.