Last week when I posted about easy homemade Indian food and the amazing rice we make along-side it, I mentioned The Bonne Femme Cookbook. A darling, must-have cookbook that embraces amazing recipes that are home cook friendly. I’ve tried about 1/3 of the recipes enclosed in the volume and not a single one has disappointed. We use her method for Any Night Baked Rice to make our Indian Rice. It’s foolproof rice magic. No lie. When I linked back to her website, because you know I like to share the love… I saw she posted Cherry Clafouti.
All I could think was, I must have this. Well it turns out I didn’t have Cherries, but when I saw I had yellow peaches ripe and ready for consumption I decided to switch fruits and go on! It was so easy to make and absolutely fabulous. A well balanced creamy custard with the brightness of Summer Peaches and the warmth of spiked whipped cream.
Bonus, it makes for an amazing breakfast. Leftover dessert that you can enjoy for breakfast. Yes, you read it right and I highly advise you go over to http://chezbonnefemme.com and start making some fabulousness in your own kitchen.
Colorado Peach Clafouti à la Bonne Femme
By Wini Moranville
Makes 6 servings
12 ounces peeled, sliced, pitted ripe peaches (about 4 large peaches)
I used three Texas peaches
3 large eggs
1/2 cup granulated sugar
1/2 teaspoon pure vanilla extract
1 tablespoon peach brandy
we substituted Apple Brandy
Pinch of salt
1/2 cup all-purpose flour
1 cup whole milk
1/4 cup heavy cream
1/4 cup confectioners’ sugar
Sweetened Spiked Whipped Cream (see recipe, below)
1. Preheat the oven to 375°F. Butter and sugar a 9-inch round nonmetal baking dish with 2-inch sides.
2. Spread the peaches in the baking dish. In the bowl of an electric mixer, beat the eggs, sugar, vanilla, liqueur, and salt on medium speed until well combined. Slowly beat in the flour, milk, and cream until combined. Pour the batter over the peaches.
3. Bake until a thin knife inserted near the center of the clafouti comes out nearly clean (a few crumbs are fine) and the top is a deep golden color, about 35 to 40 minutes. If the top is brown before the custard is done, loosely cover with a sheet of foil. Place on a wire rack to cool, but serve warm. Just before serving, dust the top of the clafouti with confectioners’ sugar. Or be like me and accidentally add it to your batter… or not.
It comes out all puffed up and lovely and settles while cooling off.
Slice into wedges and serve with Sweetened Spiked Whipped Cream.
Sweetened Spiked Whipped Cream: Place 3/4 cup cold heavy cream into a chilled mixing bowl. Add 2 tablespoons confectioners’ sugar and 2 teaspoons peach brandy or other fruit liqueur. Beat on medium speed with an electric mixer until soft peaks form.
Enjoy and buy this cookbook!
Cheers to Clafouti and a dear friend for turning me onto this amazing book,