This is a repost from a personal recipe I shared a few years ago on my gym blog. I hope you enjoy it as much as I did!
I can’t wait to make this again. Not so easy to get peaches in the caribbean, where I live now. But if you are somewhere that peaches are still in season, you better jump on this easy, decadent dessert!
Peaches are in Season, and I am loving every juicy bite!
The scent of fresh ripe peaches transports me back to childhood, when I would help my grandfather pick peaches from the tree he planted decades before in the front “yard” of our urban home. Sometimes we’d use a ladder, but my favorite thing to do was to climb out of my grandparents’ second floor window and pick the peaches from the roof, dropping them into the wooden crate as my
pop-pop watched from below. For weeks, the neighborhood kids would gather as we’d hand out peaches to be eaten directly from the tree.
But mostly, we kept them for ourselves. I would eat three or four a day, sticky juice dripping down my dirty arms.
If we ever cooked them into a dish, I don’t remember. But these days I have parlayed my passion for peaches into delicious cooked recipes. Although I still prefer biting into a whole ripe peach!
This recipe for Peach Clafouti (calw-foo-tee) comes directly from Mark Sisson’s Primal Cookbook. I added the nutmeg & cinnamon, plus extra vanilla.
If you can find local peaches, they are definitely your best bet.
1. 3 cups sliced peaches
2. 1 cup whole milk
3. 1 cup coconut milk
4. 4 eggs
5. 2-4 tablespoons pure of agave or maple syrup
6. 1/4 cup flour (coconut, almond, or any other combination) *I used coconut flour
7. 1 tsp vanilla
1. 1 extra tsp vanilla
2. 1/2 tsp nutmeg
3. 1/2 tsp cinnamon
Mark’s recipe does not give direction for the peaches – whether canned, peeled, or cooked. I decided to Cook the peaches first.
1. Wash peaches with soap & water
2. Place in large pot of water, sprinkle with salt & cover with lid
3. Bring to a boil
4. Remove pot from heat and let sit for 1 minute
5. Remove peaches (slotted spoon works well) and place in bowl of cold water and/or ice
6. As peaches cool, easily peel skin off with hands *The skin will peel off when they are hot, but it won’t feel good on your hands!
7. Slice peaches, ditch the pit
1. Preheat oven to 375
2. Butter a shallow baking dish or pie place
3. Place sliced peaches in dish
4. Use a blender or hand held blender/whisk (I used electric whisk) to blend remaining ingredients for about 2 minutes
5. Pour batter over peaches
6. Bake 40-45 minutes
7. Can serve warm or cold
How I serve it
How I serve it
**It is worth noting here that most food combining rules, as well as Ayurvedic guidelines, warn against combining fruit with other non-fruits, and proteins with carbohydrates, simply because it is more difficult for the body to digest all the different foods together (due to varying rates of digestion and the different enzymes needed). These days I almost always adhere to those guidelines because I notice the difference in how my body (and belly) feels when I do. However, this was one of my favorite recipes before I began following those guidelines. And I still make the exception for this recipe once per year when peaches are in season. The aroma is so nostalgic for me. And the taste is truly delicious and comforting.