Wednesday, August 19, 2015

Peach clafoutis - Persikoclafoutis

PEACH CLAFOUTIS
Persikoclafoutis

A true classic with peaches from the French kitchen. Not only does it look really appetizing, but it’s also wonderful in taste.

4 servings

4 large peaches
1 tablespoon fresh lemon juice
1 tablespoon powdered sugar
2½ oz butter or margarine
1/3 cup sugar
3 eggs
2/3 cup cream, 15% fat
1 tablespoon vanilla sugar
1/3 cup flour

Decoration:
strawberries

Make a cut in the skin of the peaches. Dip them into boiling water and then pull off the skin. Split the peaches, remove the stone and slice them. Put the sliced fruit in a greased, oven-proof dish, pour on lemon juice and sprinkle with powdered sugar.

Stir fat and sugar until fluffy. Blend in the eggs, one by one. Add cream, vanilla sugar and flour and pour the batter over the peaches. Bake in the middle of the oven at 350F for about 35 minutes or until the batter has set and the peaches are tender.

Allow the dessert to cool slightly, decorate with strawberries and serve.

Enjoy!

Bella



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