Chai Peach Clafoutis

1. Preheat your oven to 350 F.

2. Bring a large pot of water to a boil over high heat. Set out a large bowl of ice water. Use a sharp knife to score the bottom of the peaches with a large “x”, then place them in the boiling water for 30 seconds. Remove them from the water using a slotted spoon and plunge immediately into the ice bath. Let them sit for another 30 seconds, then place them on a cutting board to rest for a few minutes. Starting at the bottom of the peach, use your fingers to peel back the skin by tugging on the corners of the scored “x.” Once peeled, discard the skins, remove the pits and thinly slice the peaches. Set the sliced peaches aside.

3. Place the cinnamon, ginger, cardamom, cloves, and coriander into a large blender. Add 1/3 cup sugar, eggs, vanilla, salt, flour, and milk and blend until smooth.

Grease a 9-10″ cast iron skillet with butter and pour in a 1/4 inch layer of the batter. Bake for about 2-3 minutes or until a film of batter just barely sets in the pan. The rest of the batter will still be raw.

4. Remove skillet from the oven and keep the oven on. Lay the sliced peaches over the batter in a circular design. Sprinkle the remaining 1/3 cup of sugar over the peaches, then pour on the rest of the batter.

5. Bake for another 45 minutes to 1 hour. Remove from the oven when it is puffed and brown and a knife comes out clean. Sprinkle with powdered sugar, serve warm.

Recipe adapted from Julia Child’s “Mastering the Art of French Cooking.”