Recipe

Peach Clafouti Recipe

Add Step-by-Step Photos	Noir / All my dishes 2 years, 3 months ago I rec'd this one from a good friend and I believe this is a modified version of one of Julia Child's from a Master Cookbook. It is beautiful to use fresh peaches and a different one for Clafouti.It may take a bit to prepare, but it is worth it! Enjoy!... More Prep:75m Cook:60m Servings:8	Noir
	comfort fruity

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Ingredients

A different kind of ingredient list...but please follow the order :)

**Combine in bowl and then put in fridge for an 1 hour to let the peaches ooze their juices:

5-7 ripe peaches peeled and sliced to make 3 cups or a bit more

1/4 cup cognac

1/3 cup sugar

**After the hour for the fruit:

Drain the cognac, sugared juices from the peaches into a measuring cup. Add enough milk to make 1 1/4 cup liquid.

**Put in blender in following order:

**The aforementioned liquid**

1/3 cup granulated sugar

3 eggs

1 TBS vanilla extract

1/8 tsp salt

1/3 tube of marzipan (or 1 tsp almond flavoring)

1 cup flour

Directions

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.

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Comments

zena824 2 years, 3 months ago said:
Yummmmm

donata52 2 years, 1 month ago said:
Sounds great. Peaches will be available here in Australia pretty soon, so will make it then.

pattycake 1 year, 12 months ago said:
I love clafoutis (and flognardes ;-) this sounds awesome

pink 1 year, 10 months ago said:
Love this stuff! Tops!

smooch 1 year, 6 months ago said:
This is great!

wdsdy 1 year, 3 months ago said:
Yum yum!!! I've got a peach tree full of ripe peaches ready to be picked --I'm going to make this this week-end!! Thank you:)!!

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Alterations

russ 2 years, 4 months ago said:
This recipe makes excellent, chewy english muffins but some of the muffins may thin out to the form of a common cracker. Instead, after the final resting period in the bowl, roll out or press the dough into a 3/4-inch thick circle and cut it into 8 pie-shaped slices. Ball up each slice and put it in a greased, thin, pressed-aluminum-sheet 4-inch diameter pie tin and let it rise for 30 - 60 minutes. Then flip pie tin and dough upside down on the skillet. After a 6 - 8 minute bake, lift off the pie tin and turn the muffin to bake the other side. You will have uniformly thick and circular muffins. Also, I let the first rising in the bowl go on for at least two hours at 100 degrees to get more bubbles in the dough and air holes in the muffins. 8 such pie tins cost me $2.50 at the market and I use them repeatedly.

noir 2 years, 3 months ago said:
I think you have posted on the wrong recipe russ...;)

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