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Peach Clafoutis:

½ Cup All-Purpose Flour
¼ Cup Sugar
¼ tsp. Kosher Salt
3 Eggs
3 TBS Butter, melted and cooled
Lemon Zest
¼ Cup of Milk
2 Peaches, peeled and sliced
Confectioners Sugar, for dusting garnish

Preheat an oven to 350F.
In the bowl of a mixer add all the ingredients except the peaches and confectioners sugar. Blend on low till everything is smooth and well combined. Butter a large cast iron pan or 4 individual cast iron pans and dust them with granulated sugar, be sure to tap out any extra sugar. Then gently pour the batter equally into the pan or pans. Then place the peach slices equally throughout the batter. Place the pans in the oven and bake for about 30 mins for a large pan and about 20-23 minutes for individual pans, bake until the clafoutis is set and slightly golden. Let it cool slightly then dust with confectioners sugar. If you baked a large one, you can slice the clafoutis and serve or serve out of the pan for the individual ones.

Rhubarb Compote:
2 cups Rhubarb, sliced 1/4 inch in length
1/3 Cup of Sugar
Pinch of Cinnamon
Zest and juice of one orange

In a pot combine the rhubarb, sugar, cinnamon, orange zest and juice. Cook over medium heat, stirring occasionally. Once the rhubarb is tender transfer it to a bowl.Toss gently then let cool. Serve at room temp or chilled.


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