Peach Clafouti

If it wasn't for the peach prep time, I'd say this is the quickest recipe ever - don't even need to look for the electric mixer (oh, cleaning time...): a bowl and a fork and voila! [The peach prep part can also be taken care of by a huge pot of make-ahead peach (apricot, etc) compote. Refreshing yumminess! (Organic, sugar free) canned peaches will do too! Other fruits though - berries, cherries, etc don't even need to go through the prep-ahead]

[If using canned peaches: use 4 halves and cut each half in 4 slices.]

If using fresh peaches: Bring a sauce pan water to boil and add 2 peaches cut in halves. Boil for ~ 4-5 minutes and drain. When peaches are cool enough to touch, remove the skin and cut each half in 4. 

Arrange the peach pieces on the bottom of a buttered quiche/pie pan (I used a 9in round quiche pan, but I think a 10in one would be ideal). Set aside.

Preheat oven to 375F. 

In a large bowl, whisk (a fork will do!):

- 3 whole eggs

Add the following, mixing well  after each addition:

- 1 cup sour cream (I used Organic Meadows, 14% MF)

-  1/3 cup honey

-  pure vanilla extract

- 1/4 cup whole wheat flour.

Pour  batter over the peaches (peach slices might need some rearranging after this step). Bake the clafouti until edges are brown and centre is set, ~ 35 minutes (a knife inserted in centre should come out clean). Cool completely before cutting. (**nutrition info at the very bottom)

 I wish I could say it serves 4-6, but it magically disappeared with the help of just 2 people: DH and DS.  If I were to ask Anita (coz oooooh, she knooows), I'd probably find out that "a summer full of various clafoutis is waiting ahead". (second) best part is that it's so easy to make (and apparently to eat), it's almost unreal.

And just because: it's June, so here are the roses!

Nutritional info for 1 of 6 servings: Calories: 202, Total Fat: 8g, Saturated Fat: 4.2g, Trans fat: 0g, Cholesterol: 126 mg, Sodium: 61mg, Total Carb: 29.4g, Dietary Fiber: 1.6g, Sugars: 10.2g, Protein: 5.4g

Vitamin A: 16%, Vitamin C: 2%, Calcium: 7%, Iron: 3%

(calculated on MyFoodDiary)