Inspired by the classic cherry clafoutis, this peach version is perfect for a summer lunch beneath a pergola or on a grassy lawn. Featuring succulent peaches, the soft, rum-infused batter gently wraps around the fruit, creating a delicious balance of sweetness and tartness. This dessert is great for both beginners and experienced cooks alike.<\/p>\n
– **Servings:** 4<\/p>\n
– **Eggs:** 3
\n– **Flour:** 4 tablespoons
\n– **Granulated Sugar:** 4 tablespoons
\n– **Baking Powder:** 1 packet
\n– **Milk:** 1 glass
\n– **Oil:** 1 tablespoon
\n– **Salt:** 1 pinch
\n– **Rum:** 2 tablespoons
\n– **Peach Halves:** 1 can<\/p>\n
1. **Drain the Peach Halves:** Begin by draining the canned peach halves, but do not cut them.<\/p>\n
2. **Mix the Batter:** In a large mixing bowl, combine the flour, baking powder, sugar, and a pinch of salt. Add the eggs and mix gently. Incorporate the oil and gradually blend in the milk. Flavor the mixture with rum. Gently fold in the peach halves into the batter.<\/p>\n
3. **Bake the Clafoutis:** Grease a 24 cm round baking dish and pour in the fruit-filled batter. Bake in an oven preheated to 180\u00b0C (350\u00b0F) for about 30 minutes.<\/p>\n
Allow the clafoutis to cool before unmolding. This dessert can be enjoyed either warm or cold, ideally served with a chilled glass of Muscat wine. Whether for a special occasion or a simple family meal, this peach clafoutis is sure to delight.<\/p>\n\n\n