Not Your Classic Custard: Whisky Peach Clafoutis

Clafoutis is a dessert that has its roots in the Limousin province of France. Traditionally, it is made with black cherries, however, with peach season fast approaching in our country, we thought of using peaches instead. You can also use red cherries, apples, plums, pears, blackberries or cranberries. Clafoutis is a baked dessert with a rich fruit filling, which is arranged in a buttered dish, covered in a thick batter, almost flan-like in terms of its consistency. It is usually served lukewarm, with powdered sugar dust on top, and often with a generous dollop of cream. Adding a bit of whisky beautifully complements the flavour of this dessert.


    To make a Whisky Peach Clafoutis:
  • 2 tbsps. of unsalted butter
  • 3 medium-sized peaches sliced like wedges Blenders Pride
  • 3/4th of a cup of whole milk
  • 2 large eggs
  • 6 tbsps. of granulated sugar
  • A tsp. of orange zest
  • A tsp. of vanilla extract
  • 1/8th of a tsp. of fine sea salt
  • 1/3rd cup of flour
  • Powdered sugar for garnishing
  • Whipped cream for garnishing

The Process

Then you have to…

Set your oven to 375 degrees. Preheat it. Take a 9-inch skillet that’s oven-proof and melt butter in it. Take it off the heat. In the buttered pan, arrange the pitted and wedge-sliced peaches. Drizzle a tablespoon of whisky over it. Now, take a blender and combine all remaining ingredients. Add in the Blenders Pride Whisky, the eggs, the milk, the sugar, the vanilla, the orange zest, flour, and the salt. Process them till you have a smooth mixture. Pour this in the pan with your arranged peaches. Bake this for a good 45 minutes or so, till you see the clafoutis puffing slightly. Remove the pan from the oven and let it cool for a while. Over the warm dessert, sprinkle powdered sugar. Garnish with more peaches and whipped cream.