Ingredients

Name	Amount (Metric / US)
EGGS	3
FLOUR	83.33 g / 0.67 cups
MILK	122 ml / 0.50 cups
PEACHES	308 g / 2 cups
RASPBERRIES	180 g / 1.50 cups
SALT	0.25 tsps
VANILLA EXTRACT	1 tsp
VANILLA SUGAR	100 g / 0.50 cups
WHIPPING CREAM	119 ml / 0.50 cups

Peach Melba Clafoutis

Peach Melba Clafoutis is a lacto ovo vegetarian recipe with 6 servings. For $2.02 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 265 calories, 6g of protein, and 10g of fat. It works well as a dessert. Head to the store and pick up salt, flour, vanillan extract, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. 8 people have tried and liked this recipe. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 31%. This score is rather bad. Try Peach Melba, Peach Melba, and Peach Melba for similar recipes.

Instructions

Butter a 9-inch deep-dish pie plate and dust with a tablespoon of sugar. Preheat the oven to 350F.
Peel and slice the peaches. Toss with the raspberries. Set aside.
Blend the sugar, milk, cream, eggs, vanilla, flour and salt in a blender for about a minute or until well blended.
Pour half the custard mixture into the prepared pie plate. Arrange fruit on top and pour the remaining custard over the fruit.
Bake for 45-55 minutes, until the top is golden brown and puffy. Do not overcook. The custard should remain tender.
Serve warm or cold with whipped cream or creme anglaise.

Cream Sherry, Port Wine, and Moscato d'Asti are my top picks for Clafoutis. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.