Yield: 8 servings
2 tablespoons unsalted butter
3 large peaches, cut into thin slices
1 handful of fresh cherries, pitted
1 cup of half-and-half
Zest of one whole orange fresh
1 tablespoon cognac
½ cup granulated white sugar
3 large eggs
1 teaspoon vanilla extract
½ cup all-purpose flour
¼ teaspoon fine-grain sea salt
Maple syrup or powdered sugar, for serving (optional)
1. Preheat the oven to 400 degrees.
2. Add butter to a deep-dish pie pan. Place the pan in the pre-heated oven and let butter melt and cook until slightly caramelized but not burnt.
3. Meanwhile, prep the fruit: Remove the stems, pit the cherries and cut in half, if using. Peel and slice peaches and place in a pattern in the bottom of the pie dish in the hot butter. Place the cherry halves in between the peaches, if using.
4. Blend the wet ingredients: Combine the half and half, zest, cognac, sugar, eggs, and vanilla in a blender and process until the batter is smooth, about 10 seconds.
5. Add the flour and salt and pulse until just incorporated. At this point, you can refrigerate and re-mix just before using.
6. Pour the batter over the fruit. Bake until set, puffed, and light golden brown around the edges, about 40-45 minutes. Remove when a knife inserted in the center comes out clean.
7. Place the skillet on a wire rack and let cool for 20 minutes (the clafoutis will deflate). Serve with maple syrup and or dust with powdered sugar. Cut into wedges
8. Store leftovers in an airtight container in the refrigerator for up to three days. Eat cold, at room temperature or reheat in a 300-degree oven until warmed through.
Per serving: 205 calories; 8g fat; 99mg cholesterol; 100mg sodium; 28g carbohydrate; 1g fiber; 20g sugar; 5g protein