 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
I rec'd this one from a good friend and I believe this is a modified version of one of Julia Child's from a Master Cookbook. It is beautiful to use fresh peaches and a different one for Clafouti.It may take a bit to prepare, but it is worth it! Read more ! Enjoy! Ingredients:
a different kind of ingredient list...but please follow the order |
**combine in bowl and then put in fridge for an 1 hour to let the peaches ooze their juices |
5-7 ripe peaches peeled and sliced to make 3 cups or a bit more |
1/4 cup cognac |
1/3 cup sugar |
**after the hour for the fruit |
drain the cognac, sugared juices from the peaches into a measuring cup. add enough milk to make 1 1/4 cup liquid. |
**put in blender in following order |
**the aforementioned liquid |
1/3 cup granulated sugar |
3 eggs |
1 tbs vanilla extract |
1/8 tsp salt |
1/3 tube of marzipan (or 1 tsp almond flavoring) |
1 cup flour |
Directions:
1. Preheat oven to 350 Degrees.
2. Cover blender and blend at top speed x 1 minute
3. Pour 1/4 inch layer (or less) batter in 7-8 cup lightly buttered baking dish about 1 1/2 inches deep
4. If it won't break on the stove, set over moderate heat for a minute or two till batter has set. My dish would break, so I microwave it for about 15-30 seconds, which is why thinner on the bottom is better for me.
5. Spread the peaches over the set batter.
6. Sprinkle cinnamon over the peaches (Try and use a cinnamon grinder- just grind a decent amount over them)
7. Pour the remaining batter from the blender over the peaches.
8. Bake in a 350 degree oven for an 1hour- the clafouti should look lightly browned and puffy.
9. Serve Warm with a slight dusting of powdered sugar and/or whipped cream.
|
|