Clafouti. Clafoooouti. (Arugula.)
Jul. 29th, 2008 10:23 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerLast week's Resolution Recipe, which I actually made last week on Saturday but haven't gotten around to posting until today (whew): Peach Clafouti.
2 lbs sliced peaches (about three large)
1/3 cup packed brown sugar
3/4 cup flour
1/3 cup white sugar
1/2 tsp salt
3 eggses
1 1/4 cup milk (I used 1/2 & 1/2)
3/4 tsp vanilla (I used about 1 1/4)
(I also threw in a couple pieces of minced crystallized ginger)
Heat oven to 375. Butter a 10" round pan (I used a large pie pan) and arrange peach slices on the bottom. Sprinkle with brown sugar (and ginger).
In a mixing bowl, whisk together flour, sugar, and salt. In a separate small bowl beat the eggs, then beat in the milk and vanilla. Gradually whisk in the flour and smooth out any lumps. (A dough whisk works beautifully for this.) Pour the batter over the fruit and bake for 40 minutes; the toothpick test should come out clean. Serve warm or at room temperature.
What worked: Extremely tasty, helped by the "bought at the farmers' market that morning" peaches. Also pretty (see below). I made![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
goldenstag and aastg guinea pig it with us, and they didn't seem to mind too much. The ginger gave a nice sharp to the peaches without overwhelming; I think it was about the right amount to add complexity.
What didn't: It claflopped a bit when it came out of the oven. But it didn't affect the taste at all.
Will I make it again? Certainly. Other stone fruits would be good to try as well.
What I'm reading: Warren Hammond, KOP
2 lbs sliced peaches (about three large)
1/3 cup packed brown sugar
3/4 cup flour
1/3 cup white sugar
1/2 tsp salt
3 eggses
1 1/4 cup milk (I used 1/2 & 1/2)
3/4 tsp vanilla (I used about 1 1/4)
(I also threw in a couple pieces of minced crystallized ginger)
Heat oven to 375. Butter a 10" round pan (I used a large pie pan) and arrange peach slices on the bottom. Sprinkle with brown sugar (and ginger).
In a mixing bowl, whisk together flour, sugar, and salt. In a separate small bowl beat the eggs, then beat in the milk and vanilla. Gradually whisk in the flour and smooth out any lumps. (A dough whisk works beautifully for this.) Pour the batter over the fruit and bake for 40 minutes; the toothpick test should come out clean. Serve warm or at room temperature.
What worked: Extremely tasty, helped by the "bought at the farmers' market that morning" peaches. Also pretty (see below). I made
goldenstag and aastg guinea pig it with us, and they didn't seem to mind too much. The ginger gave a nice sharp to the peaches without overwhelming; I think it was about the right amount to add complexity.What didn't: It claflopped a bit when it came out of the oven. But it didn't affect the taste at all.
Will I make it again? Certainly. Other stone fruits would be good to try as well.
| Peach Clafouti |
 |
What I'm reading: Warren Hammond, KOP
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2008-07-29 05:52 pm (UTC)clafouti....one of my favorite desserts EVAR!!!!
methinks I may need to give it a shot...my pie cherry tree is full of pretty cherries. being a young tree, its not enough to can, etc but I bet I could make a nice little clafouti (mind the pits!, the traditional clafouti toast :))
no subject
Date: 2008-07-29 06:12 pm (UTC)no subject
Date: 2008-07-29 06:08 pm (UTC)no subject
Date: 2008-07-29 10:07 pm (UTC)i. hate. you. (for making me want to jump in my car right now, cross the Gate and storm your house - and then eat your fud)
no subject
Date: 2008-07-30 12:55 am (UTC)It was really good - I loves peeeche.
I want to make a cherry one while cherries are still in season....