Submitted by Jan Keyton, Highlands Ranch Rotarian Adapted from Tony’s MeatsPeach_Clafouti

  • 4              large eggs
  • ½  cup   heavy cream (or half-half)
  • ½  cup   milk
  • 3    Tbs   flour
  • ¾  cup   sugar, divided
  • 3   Tbs   unsalted butter
  • 6             medium peaches – peeled & quartered (or 2 extra-large peaches) (or 3 sliced pears)


  1. Preheat over to 350 degrees.  In a blender, combine eggs with cream, milk and flour.  Add ½ C sugar and blend till smooth.
  2. 2 In a medium heavy skillet, melt butter over med-high heat. Add peaches, sprinkle with remaining ¼ C sugar, and cook till tender, about 4 minutes, stirring occasionally. Butter a 10 inch round deep dish pie plate. Pour one quarter of batter into bottom, spoon peaches with remaining liquid into dish, and pour remaining batter on top. Sprinkle a little cinnamon on top if desired. Set pie plate on a baking sheet & bake for 55-60 minutes, or until golden and just set. Transfer to a rack & cool to room temperature before serving.
  3. (Make ahead: can be refrigerated overnight. Gently re-warm in a 300 degree over before serving).

Servings: 10

Nutrition Facts:  Serving size: 1/10 of a recipe (2.3 ounces).