Almond Peach Delight Clafouti
Indulge in the exquisite flavors of this Almond Peach Delight Clafouti, a delightful twist on the classic French dessert. This velvety pudding features layers of succulent, ripe peaches enveloped in a creamy, almond-infused batter, beautifully topped with crunchy toasted almonds. Perfect for brunch gatherings or as a sophisticated dessert to end your meal, this clafouti is best served warm, allowing the rich flavors to shine through. A little sprinkle of confectioner's sugar and a dollop of lightly sweetened whipped cream elevate this dish to heavenly heights, ensuring it's a showstopper on any occasion. Adapted from Good Food Magazine, August 1987, this recipe promises both comfort and elegance with every bite.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
granulated sugar
3/4 cup (divided (1/4 cup for peaches, 1/2 cup for batter))
amaretto liqueur
1/4 cup
firm ripe peaches
1 lb (peeled, pitted, sliced 1/4-inch thick (about 3 medium))
sliced almonds
1/4 cup (toasted)
large eggs
2
large egg yolk
1
unsalted butter
1/2 cup (room temperature)
all-purpose flour
1 cup
milk
1 cup
almond extract
1/4 teaspoon
confectioners' sugar
1 tablespoon (for dusting)
whipped cream
1 cup (lightly sweetened (for serving))
Instructions
1
In a mixing bowl, combine 1/4 cup of granulated sugar and the amaretto liqueur. Stir well to dissolve.
2
Add the prepared peach slices to the bowl, tossing gently to coat them in the mixture. Allow the peaches to sit at room temperature for about 30 minutes.
3
Preheat your oven to 350°F (175°C). Generously grease a 9-inch round baking dish or a glass pie plate with butter.
4
Spread sliced almonds evenly on a baking sheet and toast them in the oven until light brown, about 7-10 minutes. Remove and set aside.
5
Once the peaches have marinated, increase the oven temperature to 375°F (190°C).
6
In a food processor fitted with a steel blade, blend the eggs, egg yolk, and the remaining 1/2 cup of granulated sugar until smooth.
7
With the processor running, gradually pour in the room temperature butter and flour through the feed tube, processing for about 30 seconds until fully incorporated.
8
Next, add the milk, almond extract, 3 of the marinated peach slices, and all the liquid from the peaches. Process until the mixture is smooth, roughly 30 seconds longer.
9
Pour a thin layer of the batter into the prepared dish, just enough to cover the bottom (approximately 1/4 inch deep).
10
Place in the oven and bake for 5-7 minutes until the batter is set but not browned.
11
Remove from the oven and carefully arrange the remaining peach slices on top of the baked batter. Sprinkle the toasted almonds evenly over the peaches.
12
Gently cover with the remaining batter, ensuring the peaches and almonds are mostly covered.
13
Return to the oven and bake until puffed and golden brown on top, about 35-45 minutes.
14
Once baked, let the clafouti cool slightly on a wire rack. Sift confectioner's sugar over the top before serving.
15
Serve warm, adding a generous dollop of lightly sweetened whipped cream on each plate.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Almond Peach Delight Clafouti?
It is a velvety pudding-like French dessert featuring layers of succulent peaches enveloped in a creamy, almond-infused batter.
Which fruit is the main ingredient in this recipe?
Firm, ripe peaches that have been peeled, pitted, and sliced are used.
How should the peaches be prepared for this clafouti?
Peaches should be peeled, pitted, and sliced into 1/4-inch thick pieces.
What type of liqueur is used for flavor in this recipe?
Amaretto liqueur is used to enhance the almond flavor and marinate the fruit.
How long should the peaches marinate before baking?
The peaches should sit in the sugar and amaretto mixture for about 30 minutes at room temperature.
At what temperature do you toast the sliced almonds?
The almonds should be toasted at 350 degrees Fahrenheit (175 degrees Celsius).
How long does it take to toast the sliced almonds?
Toasting the sliced almonds takes approximately 7 to 10 minutes until they are light brown.
What is the final baking temperature for the clafouti?
The clafouti is baked at an increased temperature of 375 degrees Fahrenheit (190 degrees Celsius).
What kind of baking dish is recommended for this recipe?
A 9-inch round baking dish or a glass pie plate is recommended for this clafouti.
How many eggs are required for the clafouti batter?
The recipe calls for two large eggs plus one large egg yolk.
What state should the butter be in when making the batter?
The unsalted butter should be at room temperature for proper incorporation into the batter.
How is the batter mixed for this clafouti recipe?
The batter is mixed using a food processor fitted with a steel blade for a smooth consistency.
Are any peach slices blended directly into the batter?
Yes, three of the marinated peach slices are processed directly into the batter mixture.
What happens to the liquid from the marinated peaches?
All the liquid released from the marinated peaches is added and processed into the batter.
Why is a thin layer of batter baked first?
A 1/4 inch deep layer is baked for 5-7 minutes to create a set base that supports the fruit slices.
When are the toasted almonds added to the dish?
They are sprinkled evenly over the arranged peach slices once the base layer of batter has set.
How long is the final baking process for the clafouti?
The clafouti should bake for 35 to 45 minutes until it is puffed and golden brown.
What is the visual sign that the clafouti is finished baking?
The dessert is done when it is puffed and has a golden brown color on top.
Does the clafouti need to cool before serving?
Yes, it should cool slightly on a wire rack before sifting confectioner's sugar over it.
What is used to dust the top of the dessert?
A tablespoon of confectioners' sugar is sifted over the top before serving.
What is the best temperature to serve this clafouti?
This clafouti is best served warm to allow the rich almond and peach flavors to shine.
What is a recommended garnish for serving this dish?
A generous dollop of lightly sweetened whipped cream is suggested for each serving.
How much granulated sugar is used in total for this recipe?
A total of 3/4 cup of granulated sugar is used, divided between the peaches and the batter.
How much flour is required for the batter?
One cup of all-purpose flour is needed to create the clafouti batter.
How much milk is included in the batter mixture?
The recipe requires one cup of milk.
Is almond extract used in this recipe?
Yes, 1/4 teaspoon of almond extract is added to the batter for extra flavor.
What is the origin of this recipe adaptation?
This recipe was adapted from Good Food Magazine, published in August 1987.
Is this dish appropriate for a brunch menu?
Yes, it is described as perfect for brunch gatherings or as a sophisticated meal finale.
What is the general texture of the finished clafouti?
It has a velvety, pudding-like texture with succulent fruit and a crunchy almond topping.
What is the role of the food processor in this recipe?
The processor is used to blend the eggs, sugar, butter, flour, milk, and some peaches into a smooth batter.