Recipe: Stone Fruit Clafoutis

Jul 14, 2023

Editor-in-chief Brian Hart Hoffman demos how to make this wonderful treat. He has a great trick to share that uses needle nose pliers to easily remove pits from peaches.

This recipe is from the May/June issue of 'Bake from Scratch' magazine and adds a twist of Georgia peaches. Editor-in-chief Brian Hart Hoffman has a great trick to share that uses needle nose pliers to easily remove pits from peaches. Recipe and instructions are below:

Makes 6 to 8 servings

Use any mix of apricots, cherries, nectarines, peaches, or plums you like for this classic French baked custard.

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