Peach Clafouti Recipes

PEACH CLAFOUTIS

Peach Clafoutis image

Provided by Food Network

Time 2h45m

Number Of Ingredients 14

Ingredients

1 1/2 cups flour
2 tablespoons sugar
1/4 teaspoon salt
1 stick unsalted butter, cut into bits
2 tablespoons vegetable shortening, cut into bits
1 egg, beaten with 2 tablespoons ice water
4 eggs
1/2 cup sugar
1 cup half and half
1 teaspoon vanilla
3 tablespoons flour
4 tablespoons butter
3 large peaches, peeled, pitted and sliced
3 tablespoons sugar

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.

PEACH CLAFOUTI

Peach Clafouti image

I noticed that there were no clafoutis posted using peaches, so I am remedying that! This one is from Bakefest 2004 and is very easy to prepare, since it uses canned fruit. Just make sure you drain the fruit really well.

Provided by Irmgard

Categories Dessert

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

796 ml canned peaches, sliced and drained
1 cup dried cranberries
2 tablespoons brandy
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
4 eggs or 3/4 cup liquid egg substitute
1 cup evaporated milk
1/4 cup butter, melted
1 cup all-purpose flour
3/4 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
icing sugar (to garnish) (optional)

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.

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