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Submitted by:
SUSAN GODBOLD MARTIN
CLANTON, ALABAMA USA


PEACH and BLUEBERRY CLAFOUTIS

Serve as a French dessert, or as a breakfast or brunch dish.  For those of us in LA (Lower Alabama), the French pronunciation is “clah foo tea”.



3 fresh, ripe peaches; peeled & sliced thin
1/2 to 3/4 cup fresh blueberries
3 eggs
1/3 cup granulated sugar
1 cup whole milk or Half and Half
1 tsp. vanilla extract
1 tsp. almond extract
Pinch of salt
½ cup all-purpose flour
Powdered sugar, for garnish

 

 

 

 

 

 

Preheat the oven to 350 degrees Fahrenheit.  Spray-oil or lightly butter a 9-inch pie dish or shallow, round cake pan.  Arrange the peach slices in the bottom of the dish in a swirl pattern in one layer; then evenly sprinkle the blueberries over the peach slices.  Using a whisk & a medium-size bowl, whisk together the eggs & sugar until pale yellow, about 1 minute. Then, add the milk, both flavorings, & salt; whisk to combine.  Sprinkle the flour over the batter; then vigorously whisk mixture until smooth.  Keeping the fruit design in place, slowly & gently pour the batter over the fruit.  Bake in the preheated oven, uncovered, about 45-50 minutes until golden brown & set. Remove from the oven, and allow it to cool for about 1/2 hour; then dust with powdered sugar.  It tastes best when served warm to room temperature.  Refrigerate any left over.  Serves: 6 to 8.

Thanks, Suellen, for this light, delicate, fresh-fruit dessert recipe.  It has both lovely flavor and presentation.  Because it is so easy to make and not too sweet, I thought it would also be great served as a special breakfast dish; or maybe for a champagne  (French, of course) brunch ?


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