Jones Orchard: “A Peach Within Reach” + My Favorite Peach Clafoutis Recipe

Peach season is officially here, and when I heard Jones Orchard’s ‘Pick Your Own Peaches’ stand was open, I jumped in the car and made the quick 20-minute drive to Millington. There’s something so special about visiting an orchard and picking peaches directly from the tree. I was especially excited when I realized the Contender yellow freestone was at its peak — my favorite variety for making peach clafoutis!

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Pro Tips for Peach Picking: 

• Go early in the morning for cooler temperatures and a better selection. 
• Bring sunscreen and a hat.
• Peach Color: Look for a creamy yellow or golden background (avoid mostly green!)
• Gently squeeze the fruit — the peach will have a light “give,” but it shouldn’t feel mushy.
• Avoid peaches with bruising, punctures, and soft spots.
• If the peaches are firm, let them ripen at room temperature for a day or two.
• Wait to wash peaches until you’re ready to eat or bake with them.
• A perfectly ripe peach should have a fragrant aroma.
• If the peach does not have much of a smell, wait a day or two for it to ripen before using it in your clafoutis!

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Peach Clafoutis

I know, peach clafoutis sounds fancy, but in actuality, it’s a very simple, rustic French dessert. The method is much easier than pie; there’s no rolling or chilling dough. Simply whip up a quick custard and pour it over the peaches before baking. The texture is custardy and lightly sweet, which allows the fruit to be the star of the dish.

5 from 2 votes

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Resting Time 10 minutes mins

Course Dessert

Cuisine French

Servings 8

Calories 266 kcal

Ingredients

  

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• 4 peaches
• 2 tbsp melted butter
• 1/4 cup granulated sugar
• 1 tsp cinnamon

Custard Ingredients

• 3 eggs Large
• 1/2 cup granulated sugar
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 3/4 cup all-purpose flour
• 1/4 tsp kosher salt
• to taste confectioners sugar

Instructions

 

• Preheat your oven to 350℉ and grease a 9-inch pie dish with butter or baking spray.
• Slice 4 peaches (you can leave the skin on for a more rustic feel)
• Coat the peaches with 1/4 cup granulated sugar mixed with 1 tsp of cinnamon.
• Arrange peach slices in the bottom of the pie dish.
• Whisk together the eggs, granulated sugar, milk, heavy cream, and flavorings.
• In a separate bowl, sift the dry ingredients: flour and kosher salt.
• Whisk the dry ingredients into the wet ingredients until smooth, and there are no lumps.
• Pour custard filling over the peaches.
• Drizzle 2 tbsp of melted butter 
• Bake at 350℉ for approximately 45 minutes, or until the custard is set.
• Let the clafoutis cool for 10-15 minutes, then dust with confectioners’ sugar.

Notes

 

Serving Suggestions: Best served warm with freshly whipped cream or a scoop of vanilla ice cream!

 

Nutrition

Calories: 266kcalCarbohydrates: 37gProtein: 5gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 89mgSodium: 144mgPotassium: 190mgFiber: 2gSugar: 27gVitamin A: 690IUVitamin C: 3mgCalcium: 65mgIron: 1mg

Keyword Baked, Clafoutis, comfort food, Custard, Dessert, Easy, peach, Summer Peach

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Enjoy!

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