Peach and Strawberry Clafoutis
You know when you make something and it just wasn’t what you expected it to be?
My parents came for lunch on Sunday. Roast chicken, as always, and pudding to be cobbled together from some bordering on over-ripe peaches and a whole load of eggs. I’ve always meant to try making a clafoutis and it seemed that this was my chance. Traditionally made with cherries, clafoutis is a baked French dessert which suspends fruit in a thick, sweet, almost pancake like batter.
The batter is rich, sweet but not overly so, creamy but also light. The fruit intensifies its flavour with its time in the oven. Served with a little extra cream, it is a lovely way to end a family meal.
But I have to be honest, it didn’t blow me away. I’m not sure if it’s something I’d go out of my way to make again and for the 6 eggs it uses I’d be more inclined to make a stonkingly good custard and have a heavenly bread and butter pudding. On the other hand my dad loved it and scraped his bowl clean. The joy of food eh? One persons so so is another’s perfection.
I followed this recipe for Peach Calfoutis. I added a couple of handfuls of strawberries and replaced the sugar with vanilla sugar. There is something rather comforting about it, especially served warm, and the eggs, cream and butter do mean it’s a rather luxurious offering. You do need to be careful not to overmix as this can result in a tougher, almost stringy batter whereas you’re looking for melting light.
I’m linking this up to One Ingredient hosted by Nazima and Laura where we’re celebrating peaches and nectarines this month. Though I wasn’t overly fussed, I’m sure this will appeal to an awful lot of people.