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Tam West
My version of a great peach clafoutis I ate at Blu restaurant on a cruise aboard Celebrity Reflection. I have used canned peaches, which work perfectly and turn this into a great dessert that can be made in a hurry from what is in the pantry and fridge. It is more of a cake than the traditional custardy clafoutis.
Ingredients
| 6 | Eggs, well beaten (Main) |
| 1 pinch | Salt |
| 130 g | Caster sugar |
| 100 g | Ground almonds |
| 20 g | Flour |
| 1 | Lemon, zest only |
| 250 ml | Milk |
| 500 ml | Cream (Main) |
| 820 g | Canned peaches in natural juice, well drained (Main) |
| 1 sprinkle | Icing sugar, for dusting |
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Directions
- Heat the oven to 180C.
- Put the eggs, salt, sugar, ground almonds, flour, lemon zest, milk and 250ml of the cream into a mixing bowl. Mix well. Pour into an ovenproof dish.
- Distribute the peach slices evenly in the mixture. Place in the oven and cook for 45 minutes or until the clafoutis is well set, browned and puffed up.
- Remove from the oven. Dust with icing sugar.
- Whip the remaining cream and serve with the warm clafoutis.
More of Ray's cruise ship recreations
- Za'atar meatballs with fig, onion and pinenut jam and grilled radicchio and cos
- Chicken, orange and fennel salad
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