Here is an extremely simple dessert that is delicious.
And it can be made with various fruits not just peaches and raspberries.
Peach and raspberry clafoutis.
Clafoutis comes from the Limousin a region of France, and usually black cherries are traditional there are numerous variations using other fruits ( plums, prunes, peaches, pears, strawberries or blackberries).
Basically some fruits arranged in a buttered dish and covered with a thick flan like batter, then baked.
Hope all of you enjoy and make your owns clafoutis!
Source: Saving room for dessert
Fresh peach and raspberry clafoutis
1 tablespoon butter
granulated sugar for dusting the baking dish
3 of 4 medium fresh peaches cleaned and sliced thin (or tin peaches)
1 cup of fresh or frozen raspberries (or blackberries)
1 tablespoon granulated sugar
1 lemon zested and juiced
1/2 cup granulated sugar
1teaspoon almond extract
4 large eggs
1 cup whole milk
1/2 cup heavy cream
3/4 cup all purpose flour
1/4 teaspoon salt
powdered sugar for serving
Preheat oven to 180°c (350° F)
Butter 6 or 7 cup flat shallow pan, or smaller baking dishes for individual servings. Lightly sprinkle granulated sugar the buttered dishes lightly coat.
In the carafe of a blender combine 1/2 cup granulated sugar, almond extract, eggs milk, heavy cream, flour and salt. Blend for one minute until frothy.
Pour the fruit and any juice into the baking pans . Gently pour the custard mixture over the top of the fruit and bake for about 40 minutes.
Cool the clafoutis for 15 minutes then serve warm lightly dusted with podered sugar and you can arrangue some fruits over them.
Clafoutis de duraznos y frambuesas