Plum + Peach Clafoutis


In preparation for having some busy weekends before the wedding, i.e. my bachelorette party, we thought ahead to some end of summer recipes to share, including this clafoutis. Saturday was spent touring breweries in Rochester, by way of a loud and obnoxious party bus, ending with karaoke. Really, it was my perfect idea of what my bachelorette party should be. Made complete with being serenaded by a harmonica player, and a pretty hilarious scavenger hunt that one of my girls put together. Something we learned from the scavenger hunt? Robert is a very common name, and there's probably at least one Robert in every bar you go to. 

So, about this clafoutis. A pile of almost too ripe fruit is the perfect reason to make this traditional French dessert. As summer winds down, I can't think of a better dessert to wow people with, especially since it's so easy to make. Once photographed, I handed this off to Robert's grandmother and family for her 92nd birthday! It was definitely a crowd pleaser, and I'm told best when a scoop of ice cream was added. Highly recommended, if that's your thing. I made the batter a couple of different ways, before settling on one that includes butter. The edges get crisper and it makes for a rich flavor.  

Plum + Peach Clafoutis
2 ripe peaches, sliced
2 ripe plums, sliced
3 tablespoons granulated sugar
1/4 teaspoon kosher salt
1/2 cup all-purpose flour
1 cup whole milk
2 eggs, lightly beaten
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
powdered sugar, for topping

Preheat oven to 350° and place sliced peaches and plums in a buttered tart pan or skillet. In a large bowl combine flour, sugar and salt. Whisk in milk, eggs, melted butter and vanilla until smooth batter forms. Pour the batter over plums and peaches evenly, and bake for 50-55 minutes until the edges have browned and the center has puffed up. Cool slightly, sprinkle with powdered sugar and serve.