I’ve never met a fruit I didn’t like.
My husband, on the other hand, has never met a fruit he was willing to give the time of day to, much less actually consume on his own free will. His method of getting his daily requirement of fruits and veggies is to down a can of V8 Fusion in one gulp. Which is absolute blasphemy to a fruit connoisseur like me.
It’s a subject of great contention in our household.
After years of fighting a losing battle, I’ve finally given up.
And by “given up,” I really mean “resigned myself to acknowledging his consumption of fruit in the form of V8 and sugary baked goods as fulfilling his dietary requirement for said fruit.”
That’s right. We’ve hit an all-time low here. I’ll admit it.
But before you start judging, you try feeding him for a day. After the fourth conversation in which he tries to convince you that Fritos are more nutritious than frozen corn kernels, you’ll be throwing a peach clafoutis in his face and running for the nearest fire exit. You’ve been warned.
The fruit dessert has become the saving grace of our culinary relationship. It’s the common ground on which a fruit-lover and a fruit-hater can share a slice of pie without argument or resentment. Give the man a peach, and he’ll spend hours bemoaning his unfortunate life. But give him a slice of peach clafoutis, and he’ll be singing your praises to everyone he knows.
There is peace in the clafoutis, my friend. Embrace it. After all, who can argue with peaches swimming in a luxurious custardy filling? It’s a win-win.
Recipe adapted from Mastering the Art of French Cooking, Volume I, by Julia Child
Active time: 15 minutes
Start to finish: 1 hour, 15 minutes
1 1/4 cups milk
2/3 cup sugar, divided
1 tablespoon vanilla
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup flour
3 ripe peaches, sliced
powdered sugar for dusting
Preheat oven to 350 degrees F.
In a blender, blend the milk, 1/3 cup sugar, eggs, vanilla, salt, cinnamon, nutmeg, and flour. Pour a 1/4-inch layer of the batter in a buttered 7- or 8-cup baking dish. Place in the oven until a film of batter sets in the pan, about 2-3 minutes.
Remove from the heat and spread the peaches over the batter. Sprinkle on the remaining 1/3 cup of sugar. Pour on the rest of the batter.
Bake at 350 degrees for about 45 minutes to an hour. The clafoutis is done when puffed and brown and and a knife plunged in the center comes out clean. Sprinkle with powdered sugar, serve warm.