Hello all– Peaches. They are so so sweet and juicy right now and I picked up 3 juicy ample ones at the market. So Jobay (my 2 1/2 year old assistant in the kitchen) and I mixed up this fruity dessert for after dinner tonight.
I loved all the sweet fruit and warm custard– but the 3 grand-girls were most interested in how to whip cream. “How do you know how to do that Grandma Rhonda?” “How does it turn “hard” into whipped cream?” “Can I hold the mix we too so I can make whipped cream?”…
PEACH & BLACKBERRY CLAFOUTIS
1 1/2 pound yellow peaches
6 oz. blackberries (a little more than a cup)
1 tab. sugar
1 tsp. vanilla
1 cup whole milk
3/4 cup flour
1/2 cup sugar
1/2 tsp. salt
1/2 cup cream*
powdered sugar to dust the top
Slice the peaches (no need to peel them) into a bowl. Add the blackberries and stir in the 1 tablespoon of sugar.
Then in another bowl, with an electric mixer beat together the vanilla, eggs, milk, flour, salt, sugar and cream.
Transfer the fruit into a 2 1/2 quart baking dish that has been sprayed with cooking spray. Then carefully pour the cream mixture over the top.
Pop it into the oven at 350 degrees for 45 to 50 minutes until the custard is set. Let it sit at least 5 minutes and then dust with powdered sugar through a sieve. Spoon it out into bowls and enjoy!
If you have whipping cream left in your carton– whip it up to serve along with the clafoutis–and top with a couple berries.
–and the secret ingredient in whipped cream is to add 1 tsp. of vanilla instant pudding dry mix. It stabilizes the cream to stay stiff and beautiful until it’s time to serve it up.