Fresh peaches galore

My roommate's grandfather owns a peach tree. For a month we have been inundated with stone fruit. Don't get me wrong, this is a good problem to have! One of my greatest pleasures in life is eating a fresh peach over the sink, its juices running down my arm. But eventually we had fresh peaches galore-- and I felt the need to do something other than inhale the peaches on their own.

My roommate has been making cobbler, crisp, oatmeal and ice cream-- all to top the peaches. Wanting to provide another option, I introduced the clafoutis.

Clafoutis are incredible-- light and airy, creamy and silky, dotted with fruit and dripping with juice. And so easy to make! Please give this recipe a try; clafoutis is now my go-to dessert, and a fabulous way to use up any extra fruit that may be laying around. Enjoy!

Peach Clafoutis
adapted from Sweet Amandine

4 to 5 fresh peaches (peeled and sliced)
3 eggs
1 cup sugar
3/4 tsp molasses
1/2 cup all-purpose flour
1/4 tsp salt
1 cup unsweetened vanilla almond milk
1 tsp almond extract (or 2 tsp Amaretto, if you have it in the house. Speaking of which, why don't I have any in the house?)
1 1/2 tsp. vanilla extract

-- Preheat the oven to 350 degrees. Spray a baking dish with cooking spray; lightly coat with sugar. Arrange peach slices to cover; if you have too many peaches, make two layers.
-- Whisk together the eggs, sugar, molasses, flour and salt. When combined, add milk and extracts. Continue whisking until smooth and creamy.
-- Pour batter over peaches.
-- Bake for 55 to 75 minutes. (I bake mine for 55 minutes, then check every 5 minutes until set. You can tell it is finished when a toothpick inserted into the center comes out clean and the center still wiggles a bit.)
-- Clafoutis is best served warm. Some people dust it with powdered sugar, or top it with cream (whipped, iced or otherwise), but I prefer it unadorned.

Enjoy! :)