Peach-Raspberry Clafouti Recipe

Name: Peach-Raspberry Clafouti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup (1/2 stick) unsalted butter, melted, plus more for dish; 1 1/2 cups Lillet Blanc or white wine; 1 1/4 cups sugar; 1 vanilla bean, halved lengthwise, seeds scraped and reserved; 2 pounds firm, ripe peaches (5 to 7), halved and pitted; 6 ounces fresh raspberries; 4 large eggs; 1/4 teaspoon salt; 6 tablespoons all-purpose flour; 1 cup whole milk; 1 teaspoon pure vanilla extract; 1/2 teaspoon finely grated orange zest

Servings: persons

1/4 cup (1/2 stick) unsalted butter, melted, plus more for dish
1 1/2 cups Lillet Blanc or white wine
1 1/4 cups sugar
1 vanilla bean, halved lengthwise, seeds scraped and reserved
2 pounds firm, ripe peaches (5 to 7), halved and pitted
6 ounces fresh raspberries
4 large eggs
1/4 teaspoon salt
6 tablespoons all-purpose flour
1 cup whole milk
1 teaspoon pure vanilla extract
1/2 teaspoon finely grated orange zest

1
Butter a 12-inch round baking dish; set aside.
2
Bring Lillet, 1 1/2 cups water, 3/4 cup sugar, and the vanilla bean and seeds to a boil in a large, wide saucepan over high heat, stirring until sugar has dissolved.
3
Add peaches, cut side down, and cover with a round of parchment paper, placing it directly on top of peaches.
4
Reduce heat to medium.
5
Simmer until peaches are very tender, about 15 minutes.
6
Remove from heat; let stand 30 minutes.
7
Preheat the oven to 325F.
8
Using a slotted spoon, transfer peaches, cut side up, to prepared dish; reserve 1/4 cup poaching liquid (discard the vanilla bean).
9
Arrange raspberries among peaches.
10
Whisk eggs, remaining 1/2 cup sugar, and the salt in a medium bowl.
11
Gradually whisk in flour.
12
Whisk in milk, melted butter, vanilla extract, orange zest, and reserved poaching liquid.
13
Pour around fruit.
14
Bake until edges are puffed and golden, 40 to 45 minutes.
15
Let cool on a wire rack 20 minutes before serving.
16
The clafouti can be refrigerated, covered, up to 1 day.

682

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup (1/2 stick) unsalted butter, melted, plus more for dish, 1 1/2 cups Lillet Blanc or white wine, 1 1/4 cups sugar, 1 vanilla bean, halved lengthwise, seeds scraped and reserved, and more.

Yes, Peach-Raspberry Clafouti falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peach-Raspberry Clafouti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions