Peach Melba Clafoutis

Butter a 9-inch deep-dish pie plate and dust with a tablespoon of sugar.

Preheat the oven to 350F.Peel and slice the peaches.

Toss with the raspberries.

Set aside.Blend the sugar, milk, cream, eggs, vanilla, flour and salt in a blender for about a minute or until well blended.Pour half the custard mixture into the prepared pie plate.

Arrange fruit on top and pour the remaining custard over the fruit.Bake for 45-55 minutes, until the top is golden brown and puffy.

Do not overcook.

The custard should remain tender.Serve warm or cold with whipped cream or creme anglaise.