Peach clafouti

small crate peachesWith last year’s peach harvest being, well, challenging to say the least, we’re happy to say that this year’s is just peachy. We’ve sourced all of the 2015 harvest peaches for the Locavorious shares from one of our favorite orchards – Kapnick Orchards in Britton, MI.  Kapnick worked with us to provide Red Havens at their peak ripeness, and boy, are they juicy and delicious!

With both fresh and frozen locally grown peaches available this time of year, we wanted to share one of our favorite peach recipes: peach clafouti. Clafouti is a simple French country pudding that looks and tastes like a real treat. While its ingredients are standard—flour, sugar, eggs, milk, and butter—they come together into something really special. If you’re hosting friends or family over the long weekend, this is sure to be a hit. Or, make it for yourself and savor it. Either way, we know you’ll find it just peachy.

Peach Clafouti – Adapted from jamieoliver.com

3 T flour
1 pinch salt
5 T sugar
3 large eggs, beaten
2 cups milk
1 whole nutmeg, for grating (or upto 1/2 t ground nutmeg)
¼ cup butter
1 package Locavorious frozen peaches, thawed and drained or 16 oz fresh, sliced peaches

Preheat oven to 425.

In a bowl, add the flour, salt, and 3 tablespoons of sugar to the eggs. Mix well and set aside.

Heat the milk in a saucepan until lukewarm and stir it into egg mixture. Grate in about ¼ of the nutmeg.

Grease a baking dish with butter. Line the bottom with the thawed peaches and pour the egg batter over top of them. Sprinkle the remaining butter on top.

Bake for 25 – 30 minutes, until the egg mixture has set but still jiggles.

Sprinkle the remaining sugar on top and enjoy!

peach clafoutis

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