Ingredients

serves 6 to 8

　　1/4 cup (1/2 stick) unsalted butter, melted, plus more for dish

　　1 1/2 cups Lillet Blanc or white wine

　　1 1/4 cups sugar

　　1 vanilla bean, halved lengthwise, seeds scraped and reserved

　　2 pounds firm, ripe peaches (5 to 7), halved and pitted

　　6 ounces fresh raspberries

　　4 large eggs

　　1/4 teaspoon salt

　　6 tablespoons all-purpose flour

　　1 cup whole milk

　　1 teaspoon pure vanilla extract

　　1/2 teaspoon finely grated orange zest

　　

Step 1

Butter a 12-inch round baking dish; set aside. Bring Lillet, 1 1/2 cups water, 3/4 cup sugar, and the vanilla bean and seeds to a boil in a large, wide saucepan over high heat, stirring until sugar has dissolved. Add peaches, cut side down, and cover with a round of parchment paper, placing it directly on top of peaches. Reduce heat to medium. Simmer until peaches are very tender, about 15 minutes. Remove from heat; let stand 30 minutes.

　　

Step 2

Preheat the oven to 325°F. Using a slotted spoon, transfer peaches, cut side up, to prepared dish; reserve 1/4 cup poaching liquid (discard the vanilla bean). Arrange raspberries among peaches.

　　

Step 3

Whisk eggs, remaining 1/2 cup sugar, and the salt in a medium bowl. Gradually whisk in flour. Whisk in milk, melted butter, vanilla extract, orange zest, and reserved poaching liquid. Pour around fruit.

　　

Step 4

Bake until edges are puffed and golden, 40 to 45 minutes. Let cool on a wire rack 20 minutes before serving. The clafouti can be refrigerated, covered, up to 1 day.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.