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….
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.