Makes 1 9-inch Clafoutis

Ingredients

1 pound yellow peaches, pitted and cut into chunks

1/2 cup granulated sugar

1/2 teaspoon sea salt

3/4 cup all-purpose flour

2 tablespoons fresh rosemary leaves, finely chopped

1/2 tablespoon vanilla extract

1 cup buttermilk

4 large eggs

3 tablespoons unsalted butter, melted

Confectioners’ sugar for serving

Instructions

Preheat the oven to 400°F.  Butter the bottom and sides of a 9-inch baking pan.  Arrange the peaches in the pan.  Set aside.

Combine the sugar, sea salt, flour, and rosemary in a medium bowl.  Add the vanilla, buttermilk, and eggs, and whisk until combined.  Stir in the butter.

Pour the batter over the peaches and bake until cooked through, approximately 40 minutes.  Remove from the oven and cool on a rack for 10 minutes.  Invert the cake pan onto a large plate.  Sprinkle the confectioners’ sugar over the top and garnish with additional rosemary if desired.  Serve immediately.