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Recipe

Peach clafoutis

Indulgent peach clafouti has a rich egg batter that becomes almost custard-like when baked, and once exposed to the oven, the peaches become soft while bursting with flavour.

Sep 29, 2012 2:00pm
  • 15 mins preparation
  • 1 hr cooking
  • Serves 6
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Ingredients

Peach clafoutis
  • 410 gram can peach slices in natural juice, drained
  • 1/2 cup caster sugar, plus 1 tbsp extra
  • 1/4 cup plain flour
  • 1/4 cup self-raising flour
  • 4 eggs
  • 2/3 cup cream
  • 1/3 cup milk
  • 2 teaspoon vanilla extract
  • icing sugar, for dusting
  • whipped cream, to serve

Method

Peach clafoutis
  • 1
    Preheat oven to moderate, 180°C. Lightly grease a 2-litre ovenproof dish.
  • 2
    Drain peaches on paper towel 5 minutes, until dry.
  • 3
    Meanwhile, place sugar and combined sifted flours into a large bowl. Gradually whisk in combined eggs, cream, milk and vanilla.
  • 4
    Place peaches in prepared dish. Pour egg mixture over peaches; sprinkle with extra sugar. Bake 55-60 minutes, until golden and just set.
  • 5
    Dust with icing sugar. Serve with whipped cream.

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