Peach ClafoutiFrom noir 9 years ago
- A different kind of ingredient list...but please follow the order :) shopping list
- **Combine in bowl and then put in fridge for an 1 hour to let the peaches ooze their juices: shopping list
- 5-7 ripe peaches peeled and sliced to make 3 cups or a bit more shopping list
- 1/4 cup cognac shopping list
- 1/3 cup sugar shopping list
- **After the hour for the fruit: shopping list
- Drain the cognac, sugared juices from the peaches into a measuring cup. Add enough milk to make 1 1/4 cup liquid. shopping list
- **Put in blender in following order: shopping list
- **The aforementioned liquid** shopping list
- 1/3 cup granulated sugar shopping list
- 3 eggs shopping list
- 1 TBS vanilla extract shopping list
- 1/8 tsp salt shopping list
- 1/3 tube of marzipan (or 1 tsp almond flavoring) shopping list
- 1 cup flour shopping list
How to make it
- Preheat oven to 350 Degrees.
- Cover blender and blend at top speed x 1 minute
- Pour 1/4 inch layer (or less) batter in 7-8 cup lightly buttered baking dish about 1 1/2 inches deep
- If it won't break on the stove, set over moderate heat for a minute or two till batter has set. My dish would break, so I microwave it for about 15-30 seconds, which is why thinner on the bottom is better for me.
- Spread the peaches over the set batter.
- Sprinkle cinnamon over the peaches (Try and use a cinnamon grinder- just grind a decent amount over them)
- Pour the remaining batter from the blender over the peaches.
- Bake in a 350 degree oven for an 1hour- the clafouti should look lightly browned and puffy.
- Serve Warm with a slight dusting of powdered sugar and/or whipped cream.
The Cooknoir Boston, MA
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