Clafouti is a classic French dessert, normally made with fresh cherries. But we switched things up a bit to make use of all the beautiful stone fruit in season. Especially peaches! Enjoy!
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¼ stick butter, room temperature
1 ¼ cup milk
¼ cup sugar
1 tbsp vanilla
2 tbsp fresh thyme, chopped
½ cup AP flour
3 ripe peaches, sliced
¼ cup brown sugar
Crème fraiche, for garnish
Preheat the oven to 350 degrees.
Butter an 8-cup baking dish and set aside.
In a blender, add the milk, sugar, eggs, vanilla, brandy, salt, thyme and flour. Blend until smooth. Pour a ¼ inch layer of the mixture into the prepared dish and bake for approximately 3-5 minutes to set the batter. Remove the baking dish from the oven and spread the peaches evenly throughout. Top with the brown sugar and pour the rest of the batter over the peaches. Bake for until the clafouti has puffed up, is golden brown and a knife inserted into the center comes out clean. This takes approximately 45 minutes.
Serve the clafouti warm with a dollop of crème fraiche for added extravagance.
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