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Peach Clafoutis

Peach Clafoutis

400g (14oz.) Caster Sugar
280g (10oz.) Flour
1 tsp. Baking Powder
4 Eggs
225g (8oz.) Melted Unsalted Butter
1 tbs. Kirsch or Brandy
3 Peaches or Nectarines

Mix together the sugar, flour and baking powder in a bowl.
Make a well in the centre.
Break the eggs into the well and beat them with a whisk gradually
Incorporating the dry ingredients.
As the mixture thickens add the melted butter and the Kirsch.
Pour this mixture into a 12 inch tart tin or quiche tin ( not one with a removable base)
Slice the Peaches and push the slices into the batter.
Bake this at 150C. 300F.Gas 4 for 35 to 40 mts.
This must be served from the tin either hot from the oven or at room temperature with some whipped cream.



August 31, 2006 08:39 PM | 0 Comments
  Martin Dwyer
Consultant Chef