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Read It and Eat It: Clotilde’s Edible Adventures in Paris and Clafoutis

Enter the Parisian kitchen.

Peach-Almond-and-Cardamom-Clafoutis-from-the-French-Market-CookbookClotilde’s Edible Adventures in Paris, by Clotilde Dusoulier, offers a rich tour through the author’s native city and the delicious recipes that define the locale. Step into Paris and sweeten your summer day with a Peach, Almond, and Cardamom Clafoutis.

Eat It.

Peach, Almond and Cardamom Clafoutis
Recipe from The French Market Cookbook by Clotilde Dusoulier

Serves 8
4 green cardamom pods or ½ teaspoon ground green cardamom
2⁄3 cup / 85 g almond flour
½ cup / 65 g all-purpose flour
½ cup / 100 g unrefined blond cane sugar (also sold as evaporated cane juice)
1 tablespoon cornstarch
3 large organic eggs
¾ cup / 180 ml unflavored, unsweetened almond milk or dairy milk (not skim)
2¼ pounds / 1 kg peaches, yellow, white, or a mix Crème fraîche or all-natural Greek yogurt (optional)

1. Pop the cardamom pods open with the flat of a chef’s knife and grind the seeds finely with a mortar and pestle.

2. In a medium bowl, combine the almond flour, all-purpose flour, sugar, cornstarch, and ground cardamom. Break the eggs into the bowl and whisk until combined. Pour in the milk in a thin stream, whisking all the while to incorporate.

3. Preheat the oven to 350°F. / 175° C.

4. Pit the peaches, cut them into slices without peeling, and arrange on the bottom of a greased 8-inch/ 20 cm square glass or ceramic baking dish. (Alternatively, use individual baking dishes.)

5. Pour the batter evenly over the peaches. Bake until set and golden, 30 to 40 minutes (20 to 30 minutes for individual dishes).

6. Serve slightly warm, at room temperature, or cold, with an optional dollop of crème fraîche or Greek yogurt. The leftovers do well at breakfast.

Read It.

Clotilde’s Edible Adventures in Paris Book Excerpt

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