I have a tender place in my heart for all things French, having lived in Paris and its surrounding areas for a little over a year in my early twenties. It is a truly beautiful country with equally lovely residents whose endearing quirks I miss on a surprisingly regular basis.
I've celebrated Bastille Day since my high school French days, often by speaking the language to anyone who will listen and more frequently by consuming an inordinate amount nutella-slathered crepes in record time. Yeah... I don’t regret one of them.
But today I braided my hair into a crown on top of my head, donned a chic lace-sleeved top, and put together a clafoutis for my babes and Badge.
As is our history with dainty desserts, this one disappeared in record time with lots of yummy sounds, licking of fingers and spoons, and the happy patting of tummies. In the interest of full disclosure there were bat sounds too, bared fangs and tales of Halloween haunting, but that is much less a slice of French holiday than it is a sampler of what it means to live in home filled with childhood imagination. Either way, I deem the evening a success.
Traditionally a clafoutis is made with stone-in dark cherries, adding an almost almond flavor to the finished product, but over the years I have had wild success (and warm reception) to a variety of other fruits. It is one of those recipes that begs to be included through the changing seasons and performs beautifully every time. Texture here leans more toward soft custard than something free-standing, but is a great deal healthier and no less delicious than the traditional version. And lastly, if you're working with a sweeter fruit (i.e. NOT rhubarb) feel free to drop the sweetener down to 1/4 cup.
White Peach and Rhubarb Clafoutis
1 ¼ cup unsweetened vanilla almond milk
1 Tbs. pure vanilla extract
2 large eggs
2 large egg whites
1/3 cup coconut sugar or honey
1/3 cup whole wheat or spelt flour
1 ½ cup peeled, diced white peaches, divided
1 ½ cup diced rhubarb, divided
1 Tbs honey
6-8 drops liquid Stevia
Preheat an oven to 350° F. Spray a 9” round baking dish with cooking spray; set aside.
Combine the almond milk and vanilla. Set aside.
In a medium bowl whisk together the eggs, whites, sugar, and flour until smooth. Gradually whisk in the milk. Add 1 cup diced peaches and 1 cup diced rhubarb to the batter and pour into the prepared baking dish. Carefully place the dish in the preheated oven and bake 30-35 minutes, or until just set in the center. Cool on a wire rack 5- 10 minutes before serving.
While the clafoutis bakes, prepare the sauce:
In a small saucepan combine the remaining ½ cup diced peaches and ½ cup diced rhubarb with the honey and 5 drops liquid Stevia. Cook over medium-high heat, stirring occasionally, while the fruit softens and breaks down into s thick sauce. Taste for sweetness, adding a few more drops of liquid Stevia if necessary.
Serve spoonfuls of warm clafoutis into bowls, top with fruit sauce, a dollop of plain Greek yogurt, and a dash of freshly grated nutmeg. Serves 4.