Recipe reprinted with permission from Tanya Holland’s California Soul: Recipes from a Culinary Journey West (Ten Speed Press, 2022). Photographs by Aubrie Pick.
A clafoutis (cluh-FOO-tee) is a cross between a cake and custard. It always features meltingly ripe fruit, so it resembles a cobbler in some ways. French and African foodways and recipes melded in places like Haiti and New Orleans, and the result was Creole cuisine, a particular style of soul food. This dish is one of those reminders of the versatility of classic, but simple recipes. Fragrant ripe peaches and butter form the flavor base, and pecans add a lovely crunch in this summer dessert. Dust it with confectioners’ sugar, or pair it with whipped cream and enjoy it warm from the oven.
Ingredients
- 1½ pounds firm peaches
- 4 tablespoons unsalted butter
- ¼ teaspoon ground cinnamon
- 1 cup granulated sugar, divided
- ¾ cup pecan pieces
- 4 eggs
- 1 cup whole milk
- 1 tablespoon apple or French brandy
- 1½ teaspoons vanilla extract
- 1 pinch of salt
- ½ cup all-purpose flour
- Whipped cream or ice cream for serving
Preparation
Heat the oven to 375oF.
Prepare the peaches by peeling, removing the pits and slicing.
Heat a 10-inch cast-iron pan over medium heat and add the butter. Add the peaches, cinnamon and ¼ cup of the sugar and cook until the peaches are softened, about 10 minutes.
Place the pecan pieces in a food processor and pulse until the mixture forms a small crumb, but not as fine as a flour.
In a medium-size bowl, whisk together the eggs, the remaining ¾ cup sugar, milk, brandy and vanilla. Whisk in the pecans and salt, and then slowly whisk in the flour to avoid lumps.
Pour the pecans over the peaches and bake for 10 minutes at 375oF. Then lower the temperature to 350oF and cook for an additional 35 minutes, until golden.
Serve warm with whipped cream or ice cream.
