PEACH AND RASPBERRY CLAFOUTIS

PEACH AND RASPBERRY CLAFOUTIS

 

1 Tbs. softened, butter

¾ cup sugar, divided

3 large ripe peaches, pitted and cut into 1” slices 

½ pint raspberries

4 eggs

¾ cup milk

¾ cup heavy cream

¾ cup flour 

½ tsp. salt

¼ cup brown sugar

1 tsp. vanilla

¼ tsp. almond extract

Powdered sugar

Whipped cream (recipe below)

 

Preheat oven to 350 degrees.

 

Coat a 9” x 13” pan with the softened butter on bottom and up sides.  Sprinkle ¼ cup of the sugar in the pan, turning with your hands to make sure all of the butter is evenly coated with the sugar.

 

Place the peach slices on top of the sugar, followed by the raspberries and sprinkle another ¼ cup of the sugar over the top of the fruit.

 

Place the eggs, milk, heavy cream, flour, salt, the remaining ¼ cup of white sugar, the brown sugar, vanilla, and almond extract in a blender.  Blend on medium speed for 20 seconds and stop to scrape down the sides. Blend for another minute until bubbly on top.  Pour this mixture over the fruit.

 

Bake for 45 minutes until browned and crisp on top.  Let cool for 10 minutes and serve with homemade whipped cream on top!  YUM!!

 

WHIPPED CREAM

1 cup heavy cream

2 Tbs. powdered sugar

½ tsp. vanilla extract

 

Place all of the ingredients in a blender and pulse several times until the cream thickens.  Push down the sides and continue to pulse until you reach the desired consistency.  You may have to scrape the sides a few times before the cream is whipped to your desired thickness.

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Dessert

Brunch

Vegetarian

© 2018 by PAMELA GELSOMINI, LLC