Peach Clafoutis Food

PEACH CLAFOUTI

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together eggs and flour until combined. Add sour cream, milk, granulated sugar, vanilla, and salt and whisk to combine. Pour mixture into four 2-cup baking dishes or a 3-quart baking dish. Scatter peaches in a single layer in batter. Bake until custard is browned at edges and center is set, 30 minutes. Let cool slightly. Serve warm, dusted with confectioners' sugar.

PEACH CLAFOUTI

Steps:

• Preheat the oven to 350°F.
• Drain the peaches well.
• Toss with the cranberries, brandy, lemon juice and cinnamon.
• Arrange in a 10" casserole or deep-dish pie plate, mounding the fruit slightly in the centre of the dish.
• Whisk the eggs with the evaporated milk and melted butter.
• Blend the flour with the sugar, baking powder and salt.
• Gradually add the egg mixture to the dry ingredients, whisking until smooth.
• Pour the batter over the peach mixture.
• Bake for 35 to 40 minutes or until the centre is set and the top is golden.
• Sprinkle with icing sugar if desired.
• Serve warm.

FRESH PEACH CLAFOUTI

Steps:

• Preheat oven to 375 and grease a 9-inch pie plate.
• Arrange the peaches in a single layer.
• Combine all other ingredients and mix well.
• Pour mixture over peaches.
• Bake until puffed and golden, about 30 minutes.
• Sprinkle with confectioners sugar if desired.
• Cut into wedges.
• Serve with ice cream or frozen yogurt.

PEACH CLAFOUTIS

Steps:

• Make pastry dough: In workbowl of a food processor combine flour, sugar and salt. Add butter and shortening and pulse until mixture resembles coarse meal. With motor running, pour in egg mixture and process just until dough begins to come together. Turn out dough onto plastic wrap and shape into a disk. Cover and chill for at least 1 hour.
• Preheat oven to 350 degrees F. Roll out dough on a lightly floured surface and fit it into a 9-inch ceramic or glass baking dish 1 1/2 inches deep. Prick dough with a fork, line with waxed paper and weight with beans. Blind bake pastry shell for 10 minutes. Carefully remove beans and waxed paper and continue to bake 5 minutes more.
• In a blender combine batter ingredients and blend until smooth. In a saute pan melt butter, add peaches and sugar and cook for 5 minutes until peaches are tender. To assemble, pour some batter into cooled shell, top with peaches, distributing them evenly, then pour remaining batter over. Bake at 350 degrees F for 1 hour, until center is just firm. Serve warm.

PEAR CLAFOUTI

Steps:

• Preheat the oven to 375 degrees F.
• Butter a 10 x 3 x 1 1/2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
• Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes.
• Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche.

PEACH CLAFOUTI

Steps:

• Preheat the oven to 350 degrees F.
• Grease 6 ceramic ramekins. In a large bowl mix together the peaches, cranberries, chopped mint, sugar, and cracked black pepper. Divide between the ramekins.
• In another bowl, add the eggs, milk, flour, and vanilla seeds and mix well. Ladle over the fruit mixture.
• Line a large oven-proof casserole dish with newspaper or kitchen towels, 3 to 4 layers thick. Arrange the ramekins on top of the paper. Add enough water to reach half way up the sides of the ramekins. Put in the oven and bake until golden brown and a knife inserted in the center comes out clean, about 20 to 25 minutes. Remove from the oven and allow to cool for about 1 hour. Dust with confectioners' sugar before serving.

PEACH AND RASPBERRY CLAFOUTI

Steps:

• Layer peaches and raspberries in a shallow greased 5-cup baking dish; dot with butter. , In a food processor, cover and process almonds with flour until ground. Add cream, 1/3 cup sugar, eggs, port, salt; blend, scraping sides as necessary. , Pour custard slowly over fruit. Sprinkle with 2 tablespoons sugar. Bake at 400° for 30-40 minutes until top is golden and custard set. Cool on a wire rack for 20 minutes. Serve warm with whipped cream. Garnish with raspberries and mint.

PEACH OR NECTARINE CLAFOUTI

Steps:

• Preheat oven to 400f degrees.
• Lightly spoon flour into dry measuring cup, level with a knife.
• Combine flour and next 5 ingredients (flour through eggs) in a blender, process until smooth.
• Chill 30 minutes.
• Arrange peaaches or nectarines in a 13x9 inch baking dish coated with cooking spray.
• Pour batter over fruit.
• Bake at 400f degrees for 35 minutes or until set.

APPLE OR PEAR CLAFOUTI (AN EASY FRENCH DESSERT)

Steps:

• Sift flour, sugar and baking powder into a bowl.
• Make a well in the center of mixture and add the eggs, milk and vanilla extract.
• Mix in well to form a smooth batter.
• Add 4 TBS of the melted butter.
• Let batter stand for 30 minutes while preparing the fruit.
• Pre-heat the oven to 450°F.
• Butter an 8 inch round cake tin.
• Stir the fruit into the batter and pour into the tin.
• Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
• Cool in the tin for 5 minutes, then turn out onto a wire rack.
• Serve warm, or cold.

ALMOND PEACH CLAFOUTI

Steps:

• Mix 1/4 cup granulated sugar and the liqueur in mixing bowl.
• Add peaches and toss to coat. Let stand at room temperature 30 minutes.
• Heat oven to 350 degrees.
• Generously butter 9" round baking dish or glass pie plate.
• Toast almonds on baking sheet until light brown, 7-10 minutes. I.
• ncrease oven heat to 375 degrees.
• Process eggs, egg yolk, and remaining 1/2 cup granulated sugar in food processor fitted with steel blade until blended.
• With machine running, add butter and flour through feed tube; process 30 seconds.
• Add milk, almond extract, 3 peach slices, and all the liquid from peaches; process until smooth, about 30 seconds longer.
• Pour enough batter into prepared dish to measure 1/4" deep.
• Bake just until set, 5-7 minutes.
• Arrange peaches over baked batter and sprinkle with almonds.
• Cover with remaining batter.
• Bake until puffed and top is browned, 35-45 minutes.
• Let cool slightly on wire rack.
• Sift confectioner's sugar over top and serve warm, topping each serving with a dollop of whipped cream.