1 (16 ounce) can sliced peaches, drained (about 2 to 3 cups)
3 large eggs
1/2 cup milk
1/2 cup heavy cream
3/4 cup all-purpose flour
4 tbsp. (1/2 stick/2 oz/56g) unsalted butter, melted and cooled
2 tablespoons almond-flavor liqueur or amaretto liqueur, or 1/2 tsp. almond extract
1 teaspoon vanilla extract
1/8 teaspoon salt
1/3 cup granulated sugar PLUS 2 tablespoons granulated sugar (the 2 tbsp. are to sprinkle over clafouti before baking)
1/4 cup sliced almonds (to sprinkle over clafouti before baking)
1. Preheat oven to 350 degrees F (180 degrees C). Butter a shallow 2-quart casserole or baking dish.
2. Arrange drained peach slices evenly in casserole.
3. In blender, combine eggs, milk, heavy cream, flour, melted butter, almond liqueur or extract, vanilla, salt, and 1/3 cup sugar; blend until smooth. Pour batter over peaches; sprinkle with sliced almonds and remaining 2 tablespoons sugar.
4. Bake clafouti 40 to 50 minutes or until puffed and golden brown. Cool on wire rack (clafouti will deflate as it cools). Serve warm or at room temperature. Sprinkle clafouti with confectioners' sugar right before serving. If desired, serve with whipped cream, creme fraiche or vanilla ice cream.
Makes 6-8 servings.
Photograph taken by Diana Baker Woodall© 2005
Date: August 15, 2005