This Chai Peach Clafoutis recipe mates fresh peaches in a flan like custard for a delicious and easy dessert!
Let me begin by saying that two weeks ago I’d never heard of “clafoutis.” I didn’t know how to pronounce “clafoutis.” I certainly did not foresee myself making “clafoutis,” and then eating it three separate times in the same day. I wanted to tell you the proper way to pronounce clafoutis, so like any red-blooded American I went to Wikipedia.
Reading through the clafoutis article just now, I’ve realized that this dish can only be called a clafoutis if it is made with cherries.
When made with other fruits, it is referred to as a “flaugnarde” which is really even more ridiculous than clafoutis and I can’t quite handle that.
Let’s just continue to refer to it as a clafoutis, simply because this whole mess is getting too French for me.
So back to the pronunciation thing: since I also don’t know how to read phonetic symbols (although I did attend approximately 28% of the scheduled classes for my phonetics lecture at university),
I’m going to guess that it is pronounced like “kla-foo-tee” with extra emphasis on the “tee.” Please correct me if I’m wrong!
Right, so whether you are making a clafoutis with cherries or a flaugnarde with peaches, the method is the same.
You’re essentially mixing fresh fruit with a delicious flan-like custard and baking it in the oven. It’s heaven, really.
My incredible friend Michele came over the morning I was baking this and we weren’t sure if it was meant to be a breakfast or a dessert. So we ate it for breakfast. And then later I ate it for dessert. And maybe in between those two events I snacked on it midday.
My kitchen was overflowing with an abundance of ripe, delicious peaches so I wanted to make something that really showcased their sweet flavor.
This (faux) clafoutis did the job perfectly. I decided to mix things up a bit and spice the clafoutis with chai spices to complement the fruit.
Rather than using a traditional pie dish, I decided to bake the clafoutis in a cast iron skillet. I don’t know why but I just love making desserts in that thing! It makes everything seem so rustic and lovely.
I adapted Julia Child’s original clafoutis recipe because it seemed like a perfectly good place to start.
I just finished reading Julie & Julia (I must be the last food blogger on the planet to read it!), so Julia Child has been on my mind lately.
Since much French food is complicated, I thought that you might appreciate a simple and delicious addition to your European repertoire.
Chai Peach Clafoutis Recipe
- 3 ripe peaches
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. ground cardamom
- 1/4 tsp. ground cloves
- 1/4 tsp. ground coriander
- 1 1/4 c. milk
- 2/3 c. granulated sugar - divided
- 3 eggs
- 1 Tbsp. vanilla extract
- 1/8 tsp. salt
- 1/2 c. flour
- powdered sugar - for garnish
- Preheat your oven to 350 degrees Fahrenheit.
- Bring a large pot of water to a boil over high heat. Set out a large bowl of ice water. Use a sharp knife to score the bottom of the peaches with a large “x”, then place them in the boiling water for 30 seconds. Remove, and plunge immediately into the ice bath. Let sit for another 30 seconds, then place on a cutting board to rest for a few minutes. Starting at the bottom of the peach, use your fingers to peel back the skin by tugging on the corners of the pre-scored “x.” Once peeled, discard the skins and thinly slice the peaches.
- Place the cinnamon, ginger, cardamom, cloves, and coriander into a large blender. Add ⅓ c. sugar, eggs, vanilla, salt, flour, and milk and blend until smooth.
- Grease a 9-10″ cast iron skillet with butter and pour in a ¼ inch layer of the batter. Bake for about 2-3 minutes or until a film of batter just barely sets in the pan. The rest of the batter will still be raw.
- Remove from the heat and keep the oven on. Lay the sliced peaches over the batter in a circular design. Sprinkle the remaining ⅓ cup of sugar over the peaches, then pour on the rest of the batter.
- Bake for another 45 minutes to 1 hour. Remove from the oven when it is puffed and brown, and a knife comes out clean. Sprinkle with powdered sugar, serve warm.