Peach Clafoutis

Adapted from Julie Child’s Mastering the Art of French Cooking, Volume 1

Each week’s post has some common thread running through the Appetizer, Main Course, and Dessert sections.  This time was a challenge as the theme was about unibrows and eyebrows trends.  The closest thing I could think of was a peach-based dessert as peaches have “fuzz.” For whatever reason, peach fuzz sets some people’s nerves on edge. (Ask my friend, Kathy Kennerely!) Like hair, these individuals  insist that the peach’s skin (or fuzz) be removed before they can eat the fruit. Get my drift? If not, thanks for indulging me.



1 ¼ cup whole milk

2/3 cups granulated sugar, divided in two equal parts

3 eggs

1 Tablespoon vanilla or almond flavoring

1/8 teaspoon salt

½ cup flour

2 cups ripe peaches, sliced

1 cup black cherries, pitted and halved

Powdered sugar, for garnish


Cooking Directions:

Pre-heat oven to 350 ⁰ F

Butter either a 7- to 8-cup baking dish or a Pyrex pie plate about 1 ½ inches deep.

1.       In a blender put the milk, 1/3 cup sugar (keep the rest for later!), eggs, vanilla, salt and flour. Blend together.

2.       Pour out a thin layer of this batter (about ¼ inch) and place in the oven until it sets in the pan (around 2-3 minutes)

3.       Remove from the oven and spread the fruit over the set batter.

4.       Sprinkle the fruit with the remaining 1/3 cup sugar.

5.       Pour remaining batter over the fruit.

6.       Bake for 45 minutes to an hour. The Clafoutis is done when it has puffed and brown and when a knife plunged in the center comes out clean.

7.       Sprinkle with powdered sugar. Serve warm.

Serves: 6-8