Clafoutis aux Pêches et Lavande

Clafoutis is a traditional baked custard-pudding from the Limousin region of France, classically made with unpitted cherries. This summer variation uses fragrant yellow peaches perfumed with a whisper of culinary lavender, turning the humble dessert into something fit for a Provençal garden table.

Serves: 6

Ingredients

• 600g (1.3 lb) ripe yellow peaches (about 4 medium), peeled, pitted, and sliced into wedges
• 1 tsp dried culinary lavender buds
• 3 large eggs
• 100g (1/2 cup) caster sugar, plus 1 tbsp for dusting
• 250ml (1 cup) whole milk
• 80ml (1/3 cup) heavy cream
• 60g (1/2 cup) plain flour
• 1 tsp pure vanilla extract
• 1 tbsp (15g) unsalted butter, for greasing
• Icing sugar, for dusting

Instructions

1. Preheat the oven to 180°C (350°F). Butter a 28cm (11-inch) oval or round baking dish generously, then dust with 1 tablespoon caster sugar.
2. Gently crush the lavender buds in a mortar to release their oils. Combine with the sugar in a bowl and rub together with your fingertips for 1 minute to infuse the sugar.
3. Whisk together the eggs and lavender sugar until pale and slightly thickened, about 2 minutes. Whisk in the flour until smooth, then gradually add the milk, cream, and vanilla until a fluid batter forms.
4. Arrange the peach slices in an even layer in the prepared dish. Pour the batter slowly over the fruit.
5. Bake for 35–40 minutes until the clafoutis is puffed, lightly golden at the edges, and just set with a slight wobble in the centre.
6. Allow to cool for 10 minutes — it will sink gently, which is perfectly normal. Dust with icing sugar before serving.
7. Serve warm or at room temperature, directly from the dish.

Cook's Notes: Use culinary lavender only — ornamental varieties can taste soapy. Do not overbake; the centre should still be custardy. The clafoutis is best eaten the day it is made.