Helen RandellPeach Clafoutis
July 15th 2009 10:56
This baked custard dish can be made with almost any fruit. A traditional dish is with cherries, but this recipe which uses tinned peach halves is just as good. Next time, I am going to try it with some apricot halves (we still have half a freezer full from this year's crop). If you use a deep dish to cook this in you might find you have to cook it much longer than the recommended 30 minutes.
This recipe was inspired from one in the June 2009 Delicious magazine
Peach Clafoutis
1/4 plain flour
3 tbs caster sugar
3 large eggs
450ml milk (soy milk is fine to use for this)
1 whole nutmeg for grating
canned peach halves, drained
Preheat oven to 220 degrees C. Whisk your eggs in a bowl then add flour and sugar, stirring to combine well. Warm the milk in the microwave for approx 30 seconds. Add to egg mixture.
Spray a shallow baking tray with cooking oil. Place peach halves into tray, then pour egg mixture over the top. Grate nutmeg over the top.
Bake for approx 25-30 minutes, until egg has set but still has a slight wobble.
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Comment by Lara M
Love Speaks
Food Slate
I can imagine your home-grown apricots will be delish in this recipe!
Comment by Anonymous
Anne-
Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
Comment by Helen Randell
Rough Cooking
Hehhehheee - a purring belly - I like the sound of that Jason!
Comment by Anonymous
Comment by Helen Randell
Rough Cooking