Monday, September 30, 2013

Peach, Almond, and Cardamom Clafoutis

The French Market Cookbook: Vegetarian Recipes from My Parisian Kitchen
Clotilde Dusoulier
Clarkson Potter (2013)
ISBN 9780307984821

Shortly after a friend remarked how surprising it is that there are many vegetarian French people considering how well they cook veggies, I got a notice of this book about to be published and knew I needed a copy. I've enjoyed Dusoulier's blog, Chocolate and Zucchini, as well as her first cookbook, for many years now.

This new book is arranged by season, making it easier to use what's in the market right now. When I came across this recipe for a claufoutis with peaches, I knew it was something I needed to make with the end of the summer bounty.

I first made this early in the month. It was very tasty but the recipe has a number of problems. My 8" square dish was very full of peaches. A clafoutis is typically not so dense with fruit. this mean that the dish was full almost to overflowing with the batter was added. In addition, my clafoutis baked for 50min (40min, the max time specified, plus an extra 10min) and was still runny in the center. It needs maybe 60-70min. I used the weights rather than the cup measures for the flours and sugar. 85g of almond flour (I used ground almonds, very common in the shops in France) was more like 1cup, rather than 2/3cup. (I didn't find it grainy at all.)

Like most clafoutis, this is fairly easy to assemble, especially if you have help to slice the fruit, and dirties only one bowl beyond the baking dish, so the clean-up staff is happy. I put the bowl on the scale and measured in the almond flour, all-purpose flour, sugar (less that asked), cornstarch, and cardamom (from a jar). Off the scale, I stirred in the eggs, then the almond milk. Then poured the batter over the fruit and put the pan in the oven. Feeling posh, we served it with a bit of vanilla ice cream.

Tonight, having some plums that were slightly under-ripe, I gave it another try. This time I used half the fruit, only about 500g (or 1#) rather than 1kg. Bingo, the claufoutis was not so dense with fruit and the dish was not overflowing. (Probably even less fruit could be used, so that the slices are only one layer deep.) I used only 80g of the sugar and added cow's milk rather than almond milk. I cooked it for 65min and it was perfectly done.

This is a nice recipe to have around when you have fruit needing to be used. Dusoulier says it's good for those peaches you get that never seem to want to ripen.

This post is shared with September's Cook Your Books.


  1. Hi Kaye,
    The clafouti looks so good with the peaches, and I am so envious of the easy access of fresh peaches over at your side. They are very expensive over here and not always available too!
    Sorry about the link, the time was set based on the Malaysia/Singapore time, but not to worry, I have opened the link for another 36 hours for you to link up. Thanks for sharing with CYB! :)
    Hope you have a wonderful week, Kaye!

  2. Hi Kaye,
    Your link is in! Thank you and hope to see you again in CYB!

  3. Thanks, Joyce!
    Funny that the linky things aren't smart enough to roll the close-off time around the world.
    I'm aiming to use CYB to help meet my personal goal of cooking from some of my never or seldom used cookbooks. Hope to keep it up.