Wednesday, August 19, 2015

Peach clafoutis - Persikoclafoutis


A true classic with peaches from the French kitchen. Not only does it look really appetizing, but it’s also wonderful in taste.

4 servings

4 large peaches
1 tbsp fresh lemon juice
1 tbsp powdered sugar
2½ oz butter or margarine
good 1/3 cup sugar
3 eggs
2/3 cup cream, 15% fat
1 tbsp vanilla sugar
good 1/3 cup flour


Make a cut in the skin of the peaches. Dip them into boiling water and then pull off the skin. Split the peaches, remove the stone and slice them. Put the sliced fruit in a greased, oven-proof dish, pour on lemon juice and sprinkle with powdered sugar.

Stir fat and sugar until fluffy. Blend in the eggs, one by one. Add cream, vanilla sugar and flour and pour the batter over the peaches. Bake in the middle of the oven at 175C/gasmark 4 for about 35 minutes or until the batter has set and the peaches are tender.

Allow the dessert to cool slightly, decorate with strawberries and serve.




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