Wednesday Market Clafoutis

In my last post I mentioned a clafoutis with the gorgeous, electric blue plums I had purchased at the market. What I didn't tell you (don't you just love surprises) is that I had also purchased two kilos of pêche plat. These flat, saucer-shaped peaches are also known as UFO, Saturn or Donut peaches- understandable considering their appearance. They are much sweeter than normal peaches and they have a tiny little pit. Because they contain more sugar, they spoil quicker. Indeed, I've been eating a lot of peaches!

As promised, here's the clafoutis recipe...with plums, and peaches! You'll love it!

Wednesday Market Clafoutis

*100ml double cream
*200ml milk
*1 tsp vanilla extract
* 3 eggs
*100g flour
*60g caster sugar
*1 tbsp rum
*250g Anna Späth plums, or another type of plum such as Victoria plums, stoned and quartered
*200g pêche plat, or use white peaches since they are sweeter than normal peaches, roughly chopped


Preheat oven to 180C. Lightly butter a 25cm quiche pan. Line pan with fruit. Gently heat cream for two minutes. Take it off heat and add the vanilla and milk. Beat the eggs with the flour, sugar and rum. Slowly add milk and cream mixture to egg mixture while beating (I used an electric hand-held whisk). Pour batter over fruit and bake 40-45 minutes. Serve warm with a dollop of crème fraîche and a dusting of powdered sugar.