Ingredients:
2 firm, ripe peaches, washed, pitted and thinly sliced
1/2 fresh blueberries, washed
1 Tbsp. butter
1 Tbsp. cinnamon sugar
3/4 cup whole milk
1/4 cup heavy cream
1 tsp. pure vanilla extract
1 1/2 Tbsp. VS brandy
3/4 cup all-purpose flour
3/4 tsp. grated lemon zest
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
3 large eggs
1/3 cup granulated sugar

Garnishes:
Powdered sugar
Sweetened sour cream (recipe follows)

Directions:
Preheat oven to 375° F.

Using the butter grease a 9 1/2" deep dish pie plate. Sprinkle with the cinnamon sugar coating evenly. Arrange peach slices and blueberries in bottom of plate; set aside.

In a medium bowl combine flour, lemon zest, salt, cinnamon and nutmeg; set aside.

In a large measuring cup combine milk, heavy cream, vanilla and brandy; set aside.

In the bowl of an electric mixer with the paddle attachment mix eggs and sugar on high speed until eggs are fluffy and pale yellow, about 3 minutes.

With mixer on low add the liquid ingredients until just combined. Add the dry ingredients and mix until just incorporated. Mixture should resemble a loose pancake batter.

Pour the batter evenly over the fruit.

Place into the preheated oven and bake for 25 minutes at 375°. Turn oven down to 350° and continue baking until a cake tester inserted in center comes out clean, 10 - 15 minutes longer.

Serve clafouti warm dusted with powdered sugar and a dollop of sweetened sour cream.


Recipe Submitted by: Cathy Speronis

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