Peach Clafoutis

It’s peach season is here in Virginia and one of my favorite things to do with them is make peach clafoutis (kla-foo-tee), a custardy French dessert. Clafoutis is traditionally made with cherries (like I made here), but other stone fruits can be used, and I’ve even made a blueberry version (you can check it out here).

This is a pretty straight forward recipe. Start by peeling the peaches. There are 2 ways to do this, 1) The old fashioned way (cut “x” in bottom of each peach, blanch in boiling water for 30-60 seconds, cool in ice water bath, make a huge mess, blah-blah,blah…), or 2) You can do it the easy way by using a serrated peeler (here or here). So much easier if you ask me.

Once the peach skins have been removed, cut each peach in half, remove the pit, and slice the peaches into wedges.  Place the peaches in dishes that have been buttered (I used cazuela dishes), then pour the custard filling on top and bake. Super simple.

Can you smell these beauties? Mmmm, I love summer produce!

I like the serve clafoutis at room temperature with a dusting of powdered sugar on top. Enjoy!

Items used to make this recipe:

(affiliate links)

• pure vanilla extract https://amzn.to/3ovS9fE

• serrated peeler https://amzn.to/3aCzBSZ or https://amzn.to/34geSDk

• 4.5-inch creme brûlée dishes https://amzn.to/2QaOAd6

• 4.5-inch cazuela dishes https://amzn.to/3uLS8YU

• personal blender https://amzn.to/3l3xHQa

• immersion blender https://amzn.to/2CKwonQ

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Peach Clafoutis

makes 6 individual servings (4.5-inch creme brûlée or cazuela dishes)

Printable Recipe

Ingredients

• 3 large peaches, peeled and cut into wedges

• 2 large eggs

• 1 cup whole milk (or half and half)

• 1/2 cup granulated sugar

• 1/2 cup all purpose flour

• 1/4 teaspoon pure almond extract

• 1 teaspoon pure vanilla extract

• pinch of fine salt

• optional: confectioner's sugar for dusting

Directions

1. Preheat oven to 350F.

2. Butter six 4.5-inch round creme brûlée dishes; place on a rimmed sheet pan.

3. Divide peach wedges among dishes

4. Combine the remaining ingredients in a blender or food processor until completely combined (a beverage blender or immersion blender work well too).

5. Pour batter over peaches.

6. Bake in preheated oven for 20-25 minutes, or until the custard begins to turn golden brown around the edges.

7. Remove from oven and cool to room temperature.

8. Garnish with whipped cream, creme fraiche, and/or a dusting of confectioner’s sugar.

Philly-Style Toasted Coconut Ice Cream

Here’s another super-simple Philly-Style (no egg) ice cream recipe for you to try. I brought a sampling of ice creams to a family get-together and I was really surprised that most people preferred this Toasted Coconut flavor, including those who typically don’t care for coconut!

Items used to make this recipe:

(affiliate links)

• Xanthan gum https://amzn.to/3iv8htm

• ice cream machine https://amzn.to/2D8TeFv

• ice cream storage containers https://amzn.to/2VKh152

• ice cream scoop https://amzn.to/3gn8j4y

• deli containers https://amzn.to/3gsYeDl

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Philly-Style Toasted Coconut Ice Cream

makes 1 1/2 quarts

Printable Recipe

Ingredients

• 1/2 cup sweetened shredded coconut

• 1 cup unsweetened shredded coconut

• 3 cups heavy cream

• 1 cup whole milk

• 1/2 cup light corn syrup

• 1/2 cup granulated sugar

• 1/2 teaspoon fine salt

Directions

1. In a medium skillet over medium heat, toast sweetened coconut, stirring constantly, until golden brown and fragrant (about 5 minutes); immediately transfer coconut to a bowl/plate and set aside until completely cool, then cover with plastic and reserve until needed (will be at least 12 hours later).

2. In the same skillet, repeat step 1 with the unsweetened coconut, but instead of transferring it to a bowl/plate, transfer to a medium saucepan and proceed with step 3.

3. In a medium saucepan containing the toasted unsweetened coconut, add the cream, milk, corn syrup, sugar, and salt; bring to a simmer, then turn off the heat and steep for 1 hour.

4. Strain unsweetened coconut out of cream mixture, press well to get as much of the cream mixture as you can; discard the strained unsweetened coconut.

5. Pour ice cream base into an airtight container and chill for at least 12 hours (24 hours is even better - can be made several days in advance).

6. Churn the ice cream base in ice cream maker according to manufacturer’s instructions; adding reserved toasted sweetened coconut during the last minute or two of churning.

7. Transfer to ice cream to an airtight container and store in the freezer.

Note

• This ice cream freezes very hard - allow to soften at room temperature for 10-15 minutes for easier scooping, or microwave in 10-second bursts until soft enough to scoop (30 seconds in my 900w microwave).