Individual Summer Peach Clafoutis

4 large ripe yellow peaches (1 1/2 to 1 3/4 pds), peeled and cut into 3/4 inch wedges
2 tsp plus 1/3 cup sugar
2 large eggs
2 tbsp plus 2 tsp unsalted butter, melted, plus extra for greasing the baking dishes
1/2 cup whole milk
1/2 cup plus 2 tbsp flour
1/8 tsp ground cardamom
1/8 tsp ground cinnamon
1/8 tsp ground ginger
Pinch of salt
1/4 tsp vanilla
Confectioners’ sugar for dusting

1. Arrange a rack at center position and preheat the oven to 350 degrees F. Butter four 5 1 /2 in gratin or crème brûlée dishes and place them on a rimmed baking sheet .

2. Divide the sliced peaches evenly among the dishes. Sprinkle the peaches in each dish with 1 /2 teaspoon of the sugar.

3. Place eggs in a mixing bowl and whisk well to blend. Whisk in the remaining 1/ 3 cup sugar, then the melted butter, then the milk. Sift the flour, cardamom, cinnamon, ginger, and salt over this batter and whisk in these dry ingredients. Whisk in the vanilla. There should not be any lumps in the batter.

4. Pour the batter over the peaches in each dish and transfer them to the oven on the baking sheet. Bake until the batter puffs up and rises slightly above the sides and has browned around the top edges, 25 to 30 minutes. Remove and cool 5 minutes; the clafoutis will deflate as they cool.

5. Sprinkle the clafoutis with confectioners’ sugar. Serves 4.

Copyright Betty Rosbottom 2015