Summertime means ripe delicious peaches in Sonoma County! I have been receiving doughnut, white and yellow peaches in my fruit share from Tara Firm Farms. I was looking through fruit recipes on Jamie Oliver’s blog the other day and found his recipe for Nan’s Peach Clafoutis. I love Jamie Oliver and have followed him every since he was about 18 years old and hit the big time. He is brillant and fun. I didn’t know what a clafoutis was and asked my French friend Phillipe how to pronounce it. He told me it is a French pudding and it is pronounced Cla-Foo-Tee with the accent on the last syllable. I have modified the recipe into American measurements and primal friendly ingredients.

Peach Clafoutis

Preheat your oven to 425 degrees.

Heat in a small saucepan until lukewarm:
(This means warm to the touch and will not take long!)

2 cups raw milk

Mix with a hand mixer or electric mixer until frothy the following five ingredients:

3 large pastured eggs
3 tablespoons almond flour
3 tablespoons maple syrup
1 pinch salt
1/4 teaspoon nutmeg

Mix the milk into the batter.

Grease a shallow ovenproof pan with butter.

Cut in half, pit and peel:

6 ripe peaches

If the peaches are not ripe enough, you can blanch them for a minute in hot boiling
water and then peel them with a knife. You can also used canned organic peach halves, or
some other fruit such as cherries or pears.

Place the peaches on the bottom of the pan and pour the batter over them.

Dab the batter in clumps with:

2 tablespoons of grass fed butter

Bake for 25-30 minutes or until the egg is set and still wobbly. I like the egg to just
start to turn brown.

Inspiration
Jamie Oliver’s Nan’s Peach Clafoutis