STONE FRUIT CLAFOUTI

3 1/2 cups ripe Michigan peaches
1/2 cup Michigan sugar
2 egg yolks
1 whole egg
5 tbsp unsalted Michigan butter, melted
1 cup all purpose flour
3 tbsp dark rum
1 tsp grated lemon zest
1 cup Michigan milk

Preheat oven to 400 degrees F. Butter a 9-inch baking dish.

Remove stone from peaches and slice; set aside.

In a large bowl, combine sugar, egg yolk and egg and mix until smooth. Beat in the melted butter, followed by the flour, rum, lemon zest and milk. The batter should be very smooth (can be made in a blender or food processor).

Arrange peaches in the baking dish and pour batter on top.

Bake for 35-40 minutes or until golden brown, lightly puffed and set.

Serve warm with a dusting of powdered sugar and creme fraiche, or Michigan-made ice cream.

From: Chef Frank Turner, Morels - A Michigan Bistro
Source: Michigan Department of Agriculture