Peach and Almond Clafoutis

Do you ever have those moments when you are glad that you are friends with your kitchen? Your hand goes past your face, and you get a smell of peaches. You check the other hand, bringing it to your nose and there is a dash of almond still residing there. If someone was smelling your hair, there would probably be the lingering smell of a little baked vanilla and sugar. I like those moments. It sure beats smelling like old sausages… or cabbages.

Now, up until now I had been Clafoutis-less. That is, I hadn’t eaten one before, let alone made one. I was reading through the tasty Bits and Breadcrumbs, and there before me was a clafoutis. Looking fine in all its appley-ness. I commented, I mentioned I had peaches. Bits&Breadcrumbs mentioned amaretto and whoosh I was off.

Amaretto had been on my list of ‘things’ for a couple of years. I still hadn’t bought any. Put it down to hormones or an obsessive compulsive collection of taste buds but I rather fancied some and the best biscuits of my life eaten here, had only enhanced that wanting. I nipped down to the bottle shop before I could convince myself otherwise and two minutes later was left holding a gorgeous big bottle that surely would last years…maybe.

I resisted having a smell of it there and then, but key in the front door, Little Monkey pushed to the side and that lid was off like a rocket.

Ahhhhh, that’s the ticket.

It smells amazing. I have no inclination to drink it, (on account of a bubba in my belly) but smell it, oh yes. So I do, all afternoon.

Every time I walk past the kitchen. Sometimes I find an excuse just to walk by again.

Ahhhhh… Amaretto, I think I love thee.

I don’t know what it is that appeals. It’s slightly medicinal smelling, and like marzipan it has that almond something that just does it for me. What’s not to like really.

Peach and Almond Clafoutis

3 eggs

50g raw sugar

75g plain flour

50g almond meal

300mls cream

80mls milk

1 tsp vanilla

2 tbls amaretto

zest of half a lemon

peaches quartered

Grease a baking dish, and sprinkle it with raw sugar.

In a separate bowl, whisk eggs and sugar together. Then whisk in remaining ingredients. Set aside and cut or slice your peaches, (or any other seasonal fruit*). Line the baking dish with them and then gently pour your cream mixture in.

Bake at 180C for approximately 40 minutes.

******

It’s summer here, so stone fruit is tasting wonderful at the moment. Use what ever fruit you have in season though, apples (like bits and breadcrumbs did), blueberries, cherries (as was traditionally used), apricots, plums, or raspberries (as Christine made at Slow Living Essentials)…

run with it.

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48 thoughts on “Peach and Almond Clafoutis

  1. must try and bake with stone fruit this summer – but it is so good fresh – never baked a clafoutis because all the egg always scares me off but I suspect I would love it with all that fruit

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  2. Oh yes indeedy, your clafouti sounds spectacular…and looks it! I can’t wait until it’s peach season again in my hemisphere so that I can try your version, and adding the almond meal is inspiredβ€”it reminds me a bit of frangipane, which I adore. I really appreciate the shout out, too, thanks so much! Just a guess, but once Bubba has arrived I’m betting that amaretto won’t last very long…over vanilla ice cream is my personal weakness. πŸ˜‰

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    • Ohhh yes… I read recently it was good over icecream or in an espresso. How I had waited so many years before buying a bottle I just don’t know. Over icecream sounds like the perfect way to end the day.
      …and thanks for the cooking prompting πŸ™‚

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  3. You’re making me think I need to visit a bottle shop πŸ™‚ I very rarely cook or bake with any sort of liquor, as I don’t really drink, and so we don’t tend to have anything on hand. But this, well, perhaps I’d make an exception. Looks wonderful, and I’m guessing smells pretty good too!

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  4. I too was clafouti-less until this December – I made mine with grapes and blueberries πŸ™‚ I love amaretto, especially with an espresso πŸ™‚ Happy new year to you!

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  5. Yours sure turned out a lot better than mine did a few months ago. I used blueberries, and the whole thing turned into a purple mess. Swore I’d never waste fruit on one again but now, ho-hum, maybe my mind is turning.

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  6. I see yours is full of wonderful cream, maybe that is what helps it set? I have tried a couple of ‘clafoutis’ style puds and have never made one that sounds as gnammy as yours. I think you have cracked it here πŸ™‚

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  7. I still have half a basket of apples- maybe I will try this- the cardamom upside down cake has been made and made and made. I, too, have never made a clafloutis- so this will be a first. Thanks for the inspiration.

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  8. I’ve never made a clafoutis before. As it so happens there are both peaches and raspberries in my fridge; but alas; we’re down to two old chookies and the eggs are scarce at the moment. Don’t think I can brave it. When my egg supply is up, watchout, clafoutis here I come. Your pics look absolutely fab.

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      • Haha – you made me burst out loud! I must admit, they truly are free-range chickens in every sense of the word and they’ve had the most wonderful life. They have one whole acre to themselves; apart from Josie our wallaroo and her gentlemen visitors. But I don’t think they’re too focused on eating grass! Hope you’ve had a good day Brydie.

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  9. I first discovered clafoutis when panicking about a dinner party dessert some years ago. It is such a great standby, but I’m not sure mine ever looked as fab as this one – well done, Brydie!

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  10. Oh that clafoutis looks so delectable. I’ve never had it with peaches but I’m just imagining it now and rather wishing I had a real piece sitting in front of me. Baking is so much better for smells in the kitchen; I spend most of my life reeking of garlic – I think I prefer your scents. I had a clafoutis dish for Christmas this year, so feel I’d better find some suitable fruit quick and make one.

    Wishing you a very Happy New Year Brydie

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  11. Ahhh ha, I was wondering when we might catch a glimpse of this almond & peach delight of yours! Looks magnifico and the amaretto sounds like just the ticket to take it to the next level! Medicinal wafts indeed! πŸ˜‰

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  12. Yummo! I always wondered why anyone could want expensive liquor that tasted like boring old almonds…… Until I tasted it myself, that is!!! I agree, it’s sublime and so smoothly delicious. I would use half a bottle a time when I made creme brulee for a big hotel I worked at, and always had to have a taste/ swig for quality control πŸ™‚

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  13. Pingback: A Very Short Little Peach Cake | bits and breadcrumbs

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