3 medium sized firm peaches sliced in eights
1 scant cup of gluten free flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon fine sea salt
1/2 cup sugar
4 eggs beaten
1 teaspoon vanilla
1/2 teaspoon rum extract
3/4 cup ricotta cheese
1/2 cup heavy whipping cream
4 tablespoons unsalted butter melted in cast iron pan
Clafoutis is somewhat like a cross between a cake, custard, and a pie. All goodness and not too sweet. Cut peaches and set aside. Mix dry ingredients and set aside. Mix wet ingredients and set aside. Melt butter in cast iron pan in 375 F oven and remove pan from oven to cool slightly. Make sure butter coats the cast iron pan bottom and sides. Add wet ingredients to dry ingredients, then add excess melted butter to batter and let sit about 10 minutes.
Pour half of batter into pan and bake 5 minutes.. This keeps the peaches from sinking to the bottom of the clafoutis. Take cast iron pan from oven and arrange peaches in a pleasing manner on top batter thas is half baked.. Next pour remaining batter over peaches and bake in the 375 F oven for another 30 minutes. Thus far the best clafoutis I have made. It was light and fluffy. I thought it could have used more peaches but Gary said it was wonderful. Maybe for presentation I could have arranged a few fresh slices of peaches on top with some whipped cream, next time.
Yum.
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