Making peach clafoutis with Kate Hill in The Kitchen at Camont

As I sat in the TGV racing to Agen last Thursday, I was pretty happy to read that this week’s Gastropost mission was PEACHES!  I knew, heading down to spend the weekend in The Kitchen at Camont with Kate Hill, that a trip to the Nerac market would be in order and I was on the hunt for the best peaches I could find.  I was not disappointed:

 Pêches blanches, pêches jaunes, pêches Brugnons and pêches plates – they were all there…

Kate suggested we make a clafoutis with the gorgeous fruit – a simple dessert but one that would highlight the sweet peaches in the best possible way.

It’s an easy recipe (you can find a version of it here) using milk, butter, flour, liqueur, fruit, eggs and cornmeal (which gives a nice colour and texture to the finished dessert).

About 10 minutes’ prep and 35-45 minutes in the oven (depending on what you bake it in) makes for an easy, stunning dessert.

Did we like it? Ummm….

The BEST of a Gascon summer market haul.

Disclosure: I was a guest of Kate Hill and Tim Clinch at Camont last weekend for their Natural Light Natural Food Photography workshop. I was not required to post about this workshop and am not being compensated for doing so. All opinions (and photos, believe it or not!!!) are 100% my own.

Follow my French travels on Flickr this summer with my Summer 2012 set of photos.

29 thoughts on “Making peach clafoutis with Kate Hill in The Kitchen at Camont”

  1. Am very much looking forward to you and Cathy baking this for our first (okay, maybe second) night at our home in Sablet… 🙂

  2. First, I LOVE LOVE LOVE that cast iron!

    Second, those peaches look gorgeous.

    Third, love that you used them in a clafoutis!

    Fourth, so envious of your travels, but so happy you are blogging about them 🙂

  3. Gorgeous photos! Isn’t Kate’s place such a prop haven! All the gorgeous pieces to shoot with are a dream. Adore the rusted out blue, it is beautiful next to the peaches!!

  4. You are *killing* me with these blog posts and instagram photos of your food adventures in France. Ahh, I will just have to live vicariously through you.

  5. Ah, how lovely! I LOVE those saturn peaches, and the nectarines are even better. I’ll be at Camont 11 days and counting and plan on eating my fill! Sorry to have missed you. Enjoy the rest of your travels.

  6. When you go to France you really go to France! What lovely experiences you are having with some wonderful people! Very nice to be *sharing* some of it with you via your posts and photos.

  7. Lovely photos! I have been wanting to make clafoutis for a while, but I never seem to get around to it. I was disappointed that I had run out of cherries (and they are no longer in season here) and was about to abandon the clafoutis until next year… But peaches? That sounds absolutely divine!

  8. Love those fat little squatty peaches. We are beginning to see them here. So much more flavorful than many that are for sale here now. Have cast iron, ready to try clafoutis, cannot wait…….

  9. Your photos are amazing! Good job. This dish looks simple, yet sophisticated at the same time. I love living vicariously through your French adventures this summer.

  10. Pingback: Food Stories From Gascony | Food, People, Places, Trips | The Food Travel CompanyThe Food Travel Company
  11. Pingback: Mardi’s Savoury Clafoutis » SmarterFitter
  12. Pingback: French Summers- the long perspective on Summer Food. | Kitchen-at-Camont

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