Peach and Lavender Clafoutis

 

white peaches in batter infused with fresh lavender
baked in gratin dishes

White peaches and lavender are synonymous with the fruits and scent of summer. They firmly have me grounded in the here and now, not letting my mind wander to other times and places I may be tempted to go to escape the summer heat. The lavender patch along the front walkway of the house also conspires with an eye-catching display. The bees are noticing the bright purple blossoms; so do I. The seasonal forces of nature are in full swing. I feel compelled to look for ways to showcase these summer delights: the luscious peach and the floral note of lavender. A peach lavender clafoutis (a recipe from Diana Henry) seems ideal to bring out the best taste of the two ingredients together more than they’d on their own individually.

Clafoutis, a sort of fruit flan, usually consists of cherries arranged in a buttered dish and covered with a fairly thick batter. This recipe does not resemble or taste like the classic cherry clafoutis. The peach flavor is much lighter. The scent of lavender adds another sensory appeal. If you love the smell of lavender, you’d surely appreciate this. Diana Henry’s recipe calls for lavender honey which I don’t have. Plain honey was used instead and without sacrifying much. I used a few extra sprigs of fresh lavender and infused them in cream, milk and honey for about 20 minutes. I may have gone overboard with more lavender than was needed. The smell of the herb was front and center! I need to restrain myself when it comes to lavender; sometime less is more.

There are three straightforward steps in making the clafoutis. First, saute the peaches to soften them. Next, make the batter by combining eggs, sugar, flour and the lavender infused milk. Last, assemble the peaches in a buttered gratin dish, fill it with the batter, then bake.

I prepared several small gratin dishes with a single piece of peach in each of them and a larger gratin with five pieces of peach. Filled the dishes with the batter until they were three-quarter full and baked them. The winsome small clafoutis dishes appeal to the eye. In terms of taste, the larger gratin wins, with a satisfying balance of fruit to batter. The toasted almonds on top add a nice crunch to this delectable and beautiful dessert. My summer season would be incomplete without making this clafoutis, at least a few more times.

 

toasted almonds add a nice crunch

 

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9 Comments

  • Reply
    Joyce Rachel Lee-Bates
    June 22, 2015 at 2:58 pm

    I absolutely love everything in this post – the recipe, photos, lavender sprigs, peaches. They are just so pretty and dreamy.

  • Reply
    Kim
    June 22, 2015 at 3:21 pm

    Very evocative of summer and so appealing to my tastebuds. There is nothing better than a ripe juicy peach. A wonderful and beautiful dessert that makes my mouth water!

  • Reply
    flour.ish.en
    June 22, 2015 at 4:08 pm

    What an absolutely nice remark to make? Thank you!

  • Reply
    flour.ish.en
    June 22, 2015 at 4:10 pm

    I am in perfect agreement that there is nothing better than a ripe juicy peach in the summer. I love the white ones especially.

  • Reply
    kitchen flavours
    June 28, 2015 at 8:03 am

    A delightful and beautiful dessert! I am so envious of your lavender patch! Must be really fragrant walking along your front walkway!

  • Reply
    flour.ish.en
    June 30, 2015 at 4:37 pm

    Don't you think we should find a way to trade curry leaves for lavender?

  • Reply
    TeaLady
    July 6, 2015 at 2:10 am

    This looks absolutely lovely. I would never have thought to put these two together. Thank goodness for DH!

  • Reply
    Deb in Hawaii
    July 6, 2015 at 4:57 am

    I love clafoutis and this has to be the prettiest I have ever seen. The combination of peach and lavender is so perfectly summery. 😉 A wonderful pick of a dish and such beautiful photos too.

  • Reply
    Couscous & Consciousness
    July 6, 2015 at 7:32 am

    There look adorable. I love clafoutis and as you say it is a great way of anchoring oneself in the present since it's so endlessly adaptable to whatever is in season. I feel an apple or pear clafoutis coming on in my part of the world 🙂

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