Raspberry Peach Clafouti Recipes

RASPBERRY CLAFOUTIS

Raspberry Clafoutis image

Provided by Giada De Laurentiis

Categories dessert

Time 50m

Yield 12 servings

Number Of Ingredients 14

Ingredients

1 tablespoon unsalted butter, room temperature, for greasing pan
6 large eggs, room temperature
1 2/3 cups milk, room temperature
2/3 cup sugar, plus 2 tablespoons for the top, plus for the pan
1 tablespoon vanilla
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
3/4 cup flour
Two 6-ounce containers raspberries
3/4 cup Greek yogurt
2 teaspoons agave syrup
1/4 cup powdered sugar, optional
1/2 cup toasted pistachios, chopped

Steps:

Preheat the oven to 400 degrees F. Grease a 3-quart Dutch oven with 1 tablespoon butter, then sprinkle with 1 tablespoon sugar. Warm gently over low heat while you make the batter.
To a blender, add the eggs, milk, 2/3 cup sugar, vanilla, cardamom, cinnamon, salt and flour. Blend on high until a smooth batter forms, about 30 seconds.
Sprinkle the raspberries over the bottom of the preheated Dutch oven. Pour the batter over the raspberries and sprinkle the 2 tablespoons sugar over the top. Transfer the pan to the preheated oven; bake until the clafoutis is puffed and just set, about 30 minutes. Let cool in the pan for 10 minutes (it will deflate slightly).
Meanwhile, whisk together the yogurt and agave syrup in a small bowl. Dust the clafoutis with powdered sugar if desired. Serve with yogurt and chopped pistachios on the side.

PEACH-RASPBERRY CLAFOUTI

Peach-Raspberry Clafouti image

Peaches and raspberries lend a double dose of seasonal flavor to this spoonable dessert from the French countryside. The eggy batter becomes custardlike when baked, so every bite is rich and creamy.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 12

Ingredients

1/4 cup (1/2 stick) unsalted butter, melted, plus more for dish
1 1/2 cup Lillet Blanc or white wine
1 1/4 cup sugar
1 vanilla bean, halved lengthwise, seeds scraped and reserved
2 pound firm, ripe peaches, (5 to 7), halved and pitted
6 ounce fresh raspberries
4 large eggs
1/4 teaspoon salt
6 tablespoon all-purpose flour
1 cup whole milk
1 teaspoon pure vanilla extract
1/2 teaspoon finely grated orange zest

Steps:

Butter a 12-inch round baking dish; set aside. Bring Lillet, 1 1/2 cups water, 3/4 cup sugar, and the vanilla bean and seeds to a boil in a large, wide saucepan over high heat, stirring until sugar has dissolved. Add peaches, cut side down, and cover with a round of parchment paper, placing it directly on top of peaches. Reduce heat to medium. Simmer until peaches are very tender, about 15 minutes. Remove from heat; let stand 30 minutes.
Preheat oven to 325 degrees. Using a slotted spoon, transfer peaches, cut side up, to prepared dish; reserve 1/4 cup poaching liquid (discard the vanilla bean). Arrange raspberries among peaches.
Whisk eggs, remaining 1/2 cup sugar, and the salt in a medium bowl. Gradually whisk in flour. Whisk in milk, melted butter, vanilla extract, orange zest, and reserved poaching liquid. Pour around fruit.
Bake until edges are puffed and golden, 40 to 45 minutes. Let cool on a wire rack 20 minutes before serving.

PEACH-RASPBERRY CLAFOUTI

Peach-Raspberry Clafouti image

Categories Side Bake Raspberry Peach Simmer Boil

Yield serves 6 to 8

Number Of Ingredients 12

Ingredients

1/4 cup (1/2 stick) unsalted butter, melted, plus more for dish
1 1/2 cups Lillet Blanc or white wine
1 1/4 cups sugar
1 vanilla bean, halved lengthwise, seeds scraped and reserved
2 pounds firm, ripe peaches (5 to 7), halved and pitted
6 ounces fresh raspberries
4 large eggs
1/4 teaspoon salt
6 tablespoons all-purpose flour
1 cup whole milk
1 teaspoon pure vanilla extract
1/2 teaspoon finely grated orange zest

Steps:

Butter a 12-inch round baking dish; set aside. Bring Lillet, 1 1/2 cups water, 3/4 cup sugar, and the vanilla bean and seeds to a boil in a large, wide saucepan over high heat, stirring until sugar has dissolved. Add peaches, cut side down, and cover with a round of parchment paper, placing it directly on top of peaches. Reduce heat to medium. Simmer until peaches are very tender, about 15 minutes. Remove from heat; let stand 30 minutes.
Preheat the oven to 325°F. Using a slotted spoon, transfer peaches, cut side up, to prepared dish; reserve 1/4 cup poaching liquid (discard the vanilla bean). Arrange raspberries among peaches.
Whisk eggs, remaining 1/2 cup sugar, and the salt in a medium bowl. Gradually whisk in flour. Whisk in milk, melted butter, vanilla extract, orange zest, and reserved poaching liquid. Pour around fruit.
Bake until edges are puffed and golden, 40 to 45 minutes. Let cool on a wire rack 20 minutes before serving. The clafouti can be refrigerated, covered, up to 1 day.

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