We have to grab and capture peaches during the last gasp of summer. Andy stands in line each Saturday at the Clintonville outdoor market to purchase a peck of peaches. The line is a thrilling length, at least for the seller, who told a disappointed Andy that he did not bring any white-fleshed peaches because they made customers mad. Can you imagine biting into the white flesh of a ruby peach and being disappointed? So Andy settled for these luscious succulent first stringers. Right away I sliced up a bowl to enhance the fruit with a sweet Bisquick topping. That, and just as they are, would be our favorite way to eat sliced peaches. Oh, I forgot, sliced peaches with vanilla ice cream--not bad either. So after I get this on the site I am going to go through my wealth of material and find all of the recipes that make peaches special--besides eating them right off the tree in a juicy spree. The end of summer is not so bad if you have peaches!
Also, everything is prettier with a nice peach glaze on the upside down peach cake. One picture shows it without and the prettiest shows it with... I should have put glaze on the clafouti too, but forgot.
This delicious baked peach and berry custard is inspired by the French dessert clafouti. The peach and berries are baked in a creamy, egg batter producing a comforting dessert everyone will enjoy. Serve this baked peach and berry custard as is or with a big scoop of vanilla ice cream. (I made this in an oven proof skillet.)
Makes 8 Portions of Peach and blueberry Clafouti (sounds like claf-o-tee) Look at the first picture at the top of my blog for a picture of a cherry clafouti.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Ingredients:
1 tsp butter
1 cup blackberries or blueberries rinsed
2 cups sliced fresh peaches
1/2 cup all-purpose flour
2/3 cup sugar
1 1/4 cup milk
3 eggs
1/2 tsp vanilla
pinch of salt
Preparation:
Pour the peach and blueberries/ blackberries into a buttered 2-quart baking dish. Whisk the remaining ingredients in a bowl to form a light, thin batter. Pour over the peaches and berries and place in a preheated 350 degree F. oven for 45 minutes, or until browned and puffed around the edges, and the center is set. Allow to cool to warm or room temperature before serving with vanilla ice cream.
Okay, made the above and it is delicious, but, I am easily distracted today and noted the tomatoes, squash and last of the garden goodies outside my kitchen window. So I made last of the summer 'something'. I used the left over Sunday roast with mushrooms and added everything good including a boat load of herbs. It is scrumptious--no recipe, sorry, it's just a whim.
