Clafoutis with Fresh Peaches

Clafoutis with Fresh Peaches
Sweet, fleshy and aromatic!
Peaches with soft velvet peel and rich juicy flesh. If you like them as fruits, you will love them cooked in a classic Clafoutis!
work: 00h:10′ time: 01h:00′ easy: 2/5
Clafoutis with Fresh Peaches
Although the botanical name Prunus persica suggests that the peach is native to Persia, actually comes from China, where it has been grown since the early days of Chinese culture and was introduced to Persia, India, West Asia and the Mediterranean region along the Silk Road, before Christian times.
In antiquity, Alexander the Great introduced the fruit into Europe after he conquered the Persians. Then it was brought to the Americas by Spanish explorers in the 16th century, and eventually made it to England and France in the 17th century, where it was a prized, albeit rare, treat.
Peaches along with nectarines, cherries, apricots, mangoes and plums are stone fruits (drupes).

Ingredients (~6 servings)

  • 4 tbsp flour
  • 1 tbsp cornstarch
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 4 tbsp sugar
  • 2 eggs
  • 4 tbsp yoghurt
  • 2-3 peaches
In a medium bowl, add the yogurt, sugar and eggs.
Stir gently to mix.
Add little by little flour, sifted with baking powder and baking soda. It will be a relatively firm dough.
Stir gently for a while.
Put a nonstick paper in baking pan, 20 cm/ 8" diameter.
Butter and sprinkle with sugar.
Pour in the batter.
Wash, wipe, remove the seed and cut the peaches into crescents without peeling them.
Push them a little sideways in the mixture, on the perimeter and the center.
Bake in preheated oven, with resistors for 45′-50′', 170°C/ 340°F/ Gas Mark 3 or until one knife blade comes out clean.
Do not open the oven before last 15', to check if it was baked.
Allow it to cool thoroughly and take it out of the form carefully because Clafoutis is very fragile when hot.
Clafoutis with Fresh Peaches
Sweet Tart with great flavor. Juicy, soft and gentle, low calorie load, and did not contain any butter or oil.

Author Zambia G. Sifaki