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Peach-Raspberry Clafouti

Peaches and raspberries lend a double dose of seasonal flavor to this spoonable dessert from the French countryside. The eggy batter becomes custardlike when baked, so every bite is rich and creamy.

  • servings: 8
Photography: Beatriz Da Costa




  • 1/4 cup (1/2 stick) unsalted butter, melted, plus more for dish
  • 1 1/2 cup Lillet Blanc or white wine
  • 1 1/4 cup sugar
  • 1 vanilla bean, halved lengthwise, seeds scraped and reserved
  • 2 pound firm, ripe peaches, (5 to 7), halved and pitted
  • 6 ounce fresh raspberries
  • 4 large eggs
  • 1/4 teaspoon salt
  • 6 tablespoon all-purpose flour
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon finely grated orange zest


  1. Step 1

    Butter a 12-inch round baking dish; set aside. Bring Lillet, 1 1/2 cups water, 3/4 cup sugar, and the vanilla bean and seeds to a boil in a large, wide saucepan over high heat, stirring until sugar has dissolved. Add peaches, cut side down, and cover with a round of parchment paper, placing it directly on top of peaches. Reduce heat to medium. Simmer until peaches are very tender, about 15 minutes. Remove from heat; let stand 30 minutes.

  2. Step 2

    Preheat oven to 325 degrees. Using a slotted spoon, transfer peaches, cut side up, to prepared dish; reserve 1/4 cup poaching liquid (discard the vanilla bean). Arrange raspberries among peaches.

  3. Step 3

    Whisk eggs, remaining 1/2 cup sugar, and the salt in a medium bowl. Gradually whisk in flour. Whisk in milk, melted butter, vanilla extract, orange zest, and reserved poaching liquid. Pour around fruit.

  4. Step 4

    Bake until edges are puffed and golden, 40 to 45 minutes. Let cool on a wire rack 20 minutes before serving. Clafouti can be refrigerated covered, up to 1 day.

Martha Stewart Living, June 2006