PEACH CLAFOUTIS
Persikoclafoutis
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
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.
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 juice1 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
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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