Peachberry Clafoutis

First, make a creme fraiche by blending yogurt, 1/4 cup half-and-half, and 2 tablespoons sugar. Set aside to thicken.

Preheat oven to 350 degrees.

Arrange peaches in the bottom of a 9×9 glass baking dish and scatter berries over them.

Whisk the remaining half-and-half and flavorings into the eggs; add the remaining sugar and mix thoroughly. Whisk flour in until all lumps are gone. Pour the batter over the fruit.

Bake for about 20 minutes, until puffed and golden. Clafoutis will deflate as it cools. Serve with creme fraiche.