Friday, June 3, 2011

Peach Clafouti

Don't be daunted by the name of this wonderful dish. A clafouti is a lovely, fruity, custard-y dessert that's great plain or with a scoop of your favorite ice cream. It's easy to make and works well with many fruits. In the fall, it's often made with apples or pears. In the summer, stone fruit such as cherries, peaches and apricots are delicious with this batter.

It's best to peel the peaches for this dessert. The easiest way to accomplish this is to blanch them in a pot of boiling water for about 60-90 seconds. Drain. When cool enopugh to handle, remove the skins. If your peaches are hard, they may require slightly longer blanching or you just may want to wait until your peaches have ripened a bit. Don't use peaches that are super soft; between the blanching and the baking, they'll just disintegrate.

1-2 t butter
1/3 C + 1 T granulated sugar
4-6 medium peaches, peeled, pit removed, and sliced into eighths
3 large eggs
1 t vanilla
1 C whole milk or half and half
pinch salt
1/3 C flour
1 t amaretto (optional)
powdered sugar

1. Heat oven to 375 degrees F.

2. Generously butter a 9" pie pan with 1-2 t butter and sprinkle 1 T sugar over the bottom of the pan.

3. Arrange the peeled and pitted peaches artfully in the bottom of the prepared pie pan.

4. Beat together the eggs, vanilla, milk (or half and half), salt, flour and amaretto. You can do this in a blender, or in a bowl with an immersion blender or an electric mixer, or simply by hand, beating vigorously until the ingredients are very well combined to make a smooth batter.

5. Pour the batter over the peaches in the pie pan and bake until set (when a knife inserted in the center comes out clean) - about 35 minutes.

6. Remove from the oven and allow to cool to room temperature before serving. Dust the top generously with powdered sugar before slicing and serving.

If there's any leftover, it's great for breakfast, too.

Here's today's bounty:

From Underwood Family Farms: romaine lettuce, red leaf lettuce, orange carrots, sugar snap peas, arugula, bok choy, Easter radishes, Napa cabbage and blueberries.

From Sage Mountain Farm: yellow carrots, Swiss chard, Tuscan kale, fresh green garlic, baby leeks, collard greens, and green onions.

From Cottage Grove Farms: strawberries, peaches and apricots.

From dear SLF friend Zan: lemons and tangerines

and from Silver Lake Farms: mustard and arugula micro-greens.

Tara says: Welcome back Rachel and Katy-Kate-Kate and welcome on board Nik! To Sherry, our conductor: you are THE BEST! Thank you for finding Cottage Grove.

Middle pic: Rachel and Sherry (R)
3rd pic: Nik



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