Peach Clafoutis & Lange Estate Chardonnay


Clafoutis is a classic custard-like dessert from the Limousin region of France. The dish is traditionally made with black cherries, though there are many well-documented variations including blackberries, blueberries, pears, and apples. Our rendition features ripe peaches, a fruit that amplifies the stone fruit notes of our Estate Chardonnay. We’ve added a generous dash of both vanilla bean and nutmeg to further complement the wine. A dusting of powdered sugar is all you’ll need to finish it, but, if you a little more richness, serve it warm with a scoop of vanilla ice cream. 

Peach Clafoutis



1 1/4    pound ripe peaches, peeled, pitted and sliced

5          large eggs, at room temperature

3/4      cup granulated sugar

1/4       teaspoon salt

1/4       teaspoon grated nutmeg

1          vanilla bean split, seeds scraped

1 1/2   cups whole milk

1/2      cup sour cream

butter for the baking dish

confectioners sugar for dusting


Preheat the oven to 375° and place a rack in the center of the oven. 

While the oven is heating, butter a 9” pie plate, set aside. Bring a small pot of water to boil, with a sharp knife, cut a shallow “x” into the center of each peach. Add to the pot and blanch for 30 seconds. When the peaches are cool enough to handle, use a paring knife to remove the skin and halve and pit. Cut each halve into 1/2” slices. Arrange the slices on the pie plate in a circular pattern.

In a large mixing bowl, whisk together the eggs, sugar, salt, nutmeg, vanilla bean, milk and sour cream until the mixture is smooth. Pour the custard mixture over the peach slices, then bake until the center of the clafoutis is set, around 55-60 minutes.

Let the clafoutis cool for 10-15 minutes, then dust it with powdered sugar before plating. Serve with a chilled glass of Estate Chardonnay.

*Cook’s Notes: In a pinch, you can substitute frozen peaches that are fully thawed and vanilla bean paste for whole vanilla bean.

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