Peach Clafoutis (Also called Peach Kablooie by one of my kids)
  by Amy Rabb-Liu

Preheat oven to 375.

Melt 5 or 6 Tbsp butter. Brush inside of oven safe bowl with 
some of the butter (I like to use my wide, shallow brown bowl) 
and save the rest of the butter for later in the recipe.

Select about 13 peaches (peeling is optional).  Cut into chunks; 
cook medium-high in pan with 4 Tbsp sugar, 1 tsp vanilla.  Stir until 
juices bubble, cover and simmer until softened, about 3 more minutes.

Use a slotted spoon to put peaches in the buttered dish.  

Pour pan juices into measuring cup, and note how much juice you have. 
In a second measuring cup, measure enough cream to make 1 1/4 cups 
liquid, total, but do not put in cup with hot juices.  Be sure to use 
at least 1/4 cup cream (pour off a bit of pan juice if too much).

Whisk 7/8 cup sugar, 5 Tbsp flour, 2 big pinches of salt.  Whisk in 
cream, then juices, then 3 eggs, then rest of melted butter.

Pour batter over peaches.  Sprinkle top with Turbinado (Sugar in the Raw).  

Bake 375 for about 35-40 minutes, until top is golden.  Cool 
about 20 minutes and serve. Delectable plain, or topped with 
a scoop of ice cream.


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