Peach and lemon verbena clafoutis

From A Year in Picnics by Ashley English
(Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications Inc.)

Pronounced kla-foo-TEA, this French, custardlike dish is quite possibly the easiest dessert I have ever made. Typically baked with cherries, my version uses fresh, ripe peaches and fragrant lemon verbena for a sweet, bright flavor and fragrance. A good amount of eggs are used, so the clafoutis will behave very much like a soufflé when it first emerges from the oven, puffing up high and slowly deflating over several minutes (the flavor is undiminished, though).

Serves 6 to 8

Three large ripe peaches
2 tablespoons chopped fresh lemon verbena
4 eggs
1 cup heavy cream
3⁄4 cup all-purpose flour
2⁄3 cup sugar
2 tablespoons brandy
1 tablespoon vanilla extract
1⁄4 teaspoon sea salt

Preheat the oven to 375 degrees. Butter a 2-quart dish or pie pan and set aside. Cut each peach into quarters, then cut each quarter into 1⁄2-inch slices. Fan out the sliced peaches in the bottom of your prepared pan. Scatter the minced lemon verbena over the peaches. Set aside. In a food processor or blender, combine the eggs, cream, flour, sugar, brandy, vanilla and salt. Process about two to three minutes, until all the ingredients are fully combined. Pour the batter over the fruit and lemon verbena. Bake for 45 minutes to one hour, until the top is golden and the batter doesn’t wobble or jiggle in the center. Allow to cool for at least 30 minutes before serving.