Friday, 15 December 2017


“Life is better than death, I believe, if only because it is less boring, and because it has fresh peaches in it.” - Alice Walker

One of Summer’s delights is the fresh stone fruits in season. We bought some delightful peaches yesterday and this dessert was made to use up the last few very ripe ones. 

Peach Clafoutis
2/3 cup plain flour
1/3 cup self-raising flour
1 cup caster sugar
5 eggs
1 tsp vanilla essence
40g butter, melted, cooled
1 cup milk
1 cup pure cream
5 ripe peaches, peeled, stones removed, sliced (you may used drained canned peaches)
Flaked blanched almonds (freshly toasted), to serve
Vanilla ice-cream, to serve (optional) 

Preheat oven to 160°C fan-forced. Grease an 8 cup-capacity ceramic baking dish.
Combine flour, sugar and eggs in a bowl. Stir to combine and add vanilla essence. Add butter, milk and cream. Whisk to combine.
Arrange peach slices in prepared dish in a regular pattern. Carefully add flour mixture so as not to disturb the fruit.
Bake for 40 to 45 minutes or until just set. Stand for 2 minutes. Sprinkle with flaked almonds to serve. Ice-cream on the side, if desired.

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