Wednesday, July 24, 2013

Rosie's On A Peach Roll. Peach Clafouti.

The peaches coming in now are beautiful.
Youngest Hawthorne has brought home
deliciously juicy Georgia peaches and
I've been getting lovely South Carolina peaches
from Tarheel II at Seagate Shopping Center.

 Today, I'm making Julia Child's
Cherry Clafouti.
Except not.
  I'm using peaches
and I kinda sorta changed other ingredients.

 Peach Clafouti
5 ounces skim milk
5 ounces heavy cream
1/3 cup sugar
3 eggs
1 TB vanilla
Kosher salt
1/2 cup flour
3 cups peaches, peeled and sliced (4 peaches)
juice of 1/2 lemon
1/3 cup sugar
powdered sugar

Heat oven to 350°.
Peel and slice peaches
and add slices to lemon juice.
Toss to coat.
In a blender,
process the milk, cream, 1/3 cup sugar, 
vanilla, salt, and flour.
Pour a 1/4-inch layer of the batter
in a buttered 8-inch square baking dish.
Bake until a film of batter sets in the pan,
about 7 minutes.
While the bottom layer bakes,
drain the peaches.
Remove the batter from oven and spread peachesover top.
Sprinkle the remaining 1/3 cup sugar over top
and pour on the rest of the batter.
Bake for about 55 minutes
or until clafouti is puffed and golden brown.
A knife in the center should come out clean.
Serve warm, with powdered sugar over top.
Don't forget the ice cream!

 Add the milk, cream, eggs,
vanilla, salt, and flour to the blender.

 Process well to blend.

 Pour 1/4 inch layer of the batter in buttered pan.

 Drain peaches.
I drank the peach juice.
It was good!

 Bake the bottom layer until set.

 Spoon on the drained peaches.

 Sprinkle remaining 1/3 cup of sugar over top of peaches.

 Pour batter over top and ...

 ...  return to oven.

Puffy and golden brown.

Serve now ...
 ...  before it un-puffs.

This was Mr. Hawthorne's favorite peach dish yet.
Lovely and custardy.
I forgot to sprinkle the powdered sugar over top!
I didn't miss it at all.

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