Clafoutis is a rustic French dessert that's easy to prepare and highlights fresh seasonal fruit in a light, custardy batter.
Adding mascarpone cheese to the batter creates a richer, creamier texture and complementary flavor that pairs beautifully with juicy peaches.
This Peach and Mascarpone Clafoutis is a perfect dessert for summer, combining simple ingredients and minimal prep time for maximum elegance and flavor.
Why You’ll Love This Recipe
- The mascarpone adds a creamy richness that makes the custard more tender and flavorful than a traditional clafoutis batter.
- Baking the peaches in the custard allows them to soften and release their juices, infusing the dessert with fresh fruit flavor.
- Dusting with powdered sugar and serving slightly warm or at room temperature brings out the best texture and taste.
Peach and Mascarpone Clafoutis
This Peach and Mascarpone Clafoutis is a classic French baked dessert featuring juicy fresh peaches and creamy mascarpone in a smooth custard-like batter. Perfectly tender and lightly sweetened, it's an elegant yet simple way to enjoy seasonal peaches.
- Prep time
- 15 minutes
- Cook time
- 40 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 3 large ripe peaches, peeled, pitted, and sliced (about 2 cups or 300g)
- 3 large eggs
- 3/4 cup granulated sugar (150g), divided
- 1/2 cup all-purpose flour (60g)
- 1/4 teaspoon salt
- 1 cup whole milk (240ml)
- 1/2 cup mascarpone cheese (120g), softened
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter (28g), softened, for greasing
- Powdered sugar, for dusting
Instructions
- Prepare the Oven and Dish Preheat your oven to 350°F (175°C). Generously butter a 9-inch (23cm) round baking dish with the softened butter.
- Prepare the Fruit Peel, pit, and slice the peaches. Arrange the peach slices evenly in the bottom of the prepared baking dish.
- Make the Batter In a mixing bowl, whisk the eggs and 1/2 cup sugar together until pale and slightly thickened, about 2 minutes. Add the flour and salt, whisking until smooth. Gradually whisk in the milk, mascarpone cheese, and vanilla extract until fully combined and smooth.
- Assemble and Bake Pour the mascarpone custard batter evenly over the peaches in the baking dish. Sprinkle the remaining 1/4 cup sugar evenly on top. Bake in the preheated oven for 35 to 40 minutes, or until the clafoutis is puffed, golden around the edges, and set in the center (an inserted toothpick should come out clean).
- Cool and Serve Remove the clafoutis from the oven and let it cool for about 15 minutes before serving. Dust with powdered sugar just before serving. Serve warm or at room temperature.
Helpful Tips
- Use ripe but firm peaches to hold their shape during baking.
- If peaches are out of season, frozen peaches (thawed and drained) can be substituted.
- Be sure to soften the mascarpone to avoid lumps in the batter.
- Dusting the dessert just before serving prevents the powdered sugar from melting.
- This dessert is best enjoyed the day it is made but can be stored as described.
Storage and Make-Ahead
Store leftover clafoutis covered in the refrigerator for up to 2 days.
Reheat individual portions gently in the microwave or enjoy cold from the fridge.
Allow baked clafoutis to cool to room temperature before refrigerating to prevent condensation.
Frequently Asked Questions
Can I use other fruits instead of peaches?
Yes, cherries, plums, or berries are great alternatives that work well in clafoutis.
Do I need to peel the peaches?
Peeling is recommended for a smoother texture, but you can leave the skins on if preferred, especially with very thin-skinned peaches.
How do I know when the clafoutis is done baking?
The clafoutis should be puffed and golden around the edges and set in the center. A toothpick inserted in the center should come out clean.
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