A peach clafoutis is a culinary wonder, with its delicate fruity aroma, and sweet, fragrant juices that mingle so perfectly with vanilla, almond, cream, and eau-de-vie. Make sure your peaches are firm, as overripe fruit will turn to mush during baking.
4 SERVINGS
EQUIPMENT: Four 6-inch (15 cm) individual porcelain gratin dishes; a baking sheet.
1 pound (500 g) firm, ripe peaches, rinsed
1 cup (200 g) Vanilla Sugar
1/2 teaspoon pure almond extract
1 plump, fresh vanilla bean
3/4 cup (185 ml) heavy cream
1/2 cup (45 g) almond meal (also called almond flour or almond powder)
2 large eggs, free-range and organic, lightly beaten
2 large egg yolks, free-range and organic, lightly beaten
1 tablespoon cherry eau-de-vie (kirsch) or other fruit-flavored eau-de-vie
1 teaspoon Homemade Vanilla Extract or pure vanilla extract
Confectioners’ sugar, for garnish
1. Center a rack in the oven. Preheat the oven to 375°F (190°C).
2. Halve the peaches, then cut each half lengthwise into two slices. Remove and discard the pit. With a small, sharp knife, carefully peel the peach quarters, then cut each quarter into two slices. Gently toss in a bowl with half the vanilla sugar and the almond extract.
3. Flatten the vanilla bean and cut it lengthwise in half. With a small spoon, scrape out the seeds. (Reserve the pod to make Vanilla Sugar, and Vanilla Powder.)
4. In a large bowl, whisk together the vanilla seeds, cream, almond meal, remaining sugar, eggs, egg yolks, eau-de-vie, and vanilla extract.
5. Arrange the gratin dishes side by side on the baking sheet. Arrange 8 peach slices like spokes of a wheel on the bottom of each gratin dish. Divide the batter among the gratin dishes. Bake until the clafoutis are golden, 30 to 35 minutes. While still warm, sprinkle with the confectioners’ sugar. Serve immediately.