Peach Clafoutis with Candied Ginger
I often feel spoiled living so close to the French border. On a Friday morning, we can decide to drive a couple hours down to Alsace for the weekend, returning home on Sunday with a car full of bread, cakes, and more beautifully pungent French cheese than two people could possibly need.
What inspires me most about these impromptu trips, within Germany, France, Italy, and beyond, are the modest meals and desserts found in the hidden corners of small bakeries and family-run restaurants tucked into some of the more quiet villages. These are the dishes that carry history. Recipes shaped by ritual, passed down through generations, built on nothing but simple ingredients and intuition.
Clafoutis has its roots in the Limousin region of France, where it was traditionally baked with whole cherries in a delicate, custardy batter. It began as a farmhouse dessert, which is exactly what draws me to it: simple, unfussy, and a little rustic. Over time, it has evolved to welcome other fruits, adapting to the seasons and whatever ingredients happened to be on hand.
This version is made with peaches I jarred last summer from the peach tree just outside our kitchen window, with a touch of candied ginger for a bit of warmth. It carries a little of both seasons, from the warmth of August summer, and the softness of early spring. These are the kinds of heritage-inspired desserts that feel effortless, but are still quietly special.
Peach Clafoutis
(with Preserved Peaches and Fresh candied ginger)
Ingredients
400–500 g peaches, well-drained (fresh or canned) (about 2–3 cups)
3 large eggs
80 g sugar (⅓ cup)
1 tsp vanilla extract
120 ml whole milk (½ cup)
60 ml cream (¼ cup)
80 g flour (⅔ cup)
1–2 tsp candied ginger (or freshly grated ginger)
Pinch of fine salt
Butter, for greasing the pan
Optional: powdered sugar, for dusting
Directions
Preheat the oven to 180°C (350°F). Place a baking dish or medium sized pan (around 24-26cm) in the oven to warm slightly. I used my 10.25" Lodge Cast Iron Skillet
Remove the pan and add a small knob of butter, swirling to coat the bottom and sides, then dust a think layer of flour over the butter to prevent sticking.
Arrange the peaches in an even layer in the pan.
In a bowl, whisk the eggs and sugar until pale and slightly thickened.
Stir in the vanilla, milk, and cream.
Add the flour, salt, and ginger, whisking until the batter is smooth and fluid, similar to a thin pancake batter.
Pour the batter gently over the peaches.
Bake for 35–40 minutes, until puffed, golden at the edges, and just set in the center. It should still have a slight wobble when moved.
Let it rest for 10–15 minutes before serving. Dust lightly with powdered sugar, if desired.
Serve it warm or at room temperature, straight from the pan as a quick and easy desert or an effortless addition to your Sunday brunch.