Almond Peach Clafouti
"This French pudding is equally nice served at brunch or as dessert on your dinner table. However, it is imperative that you serve this warm. Adapted from Good Food Magazine, August 1987."
photo by katew
- Ready In:
- 1hr 55mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 3⁄4 cup granulated sugar
- 1⁄4 cup amaretto liqueur
- 1 lb firm ripe peach, peeled, pitted, sliced 1/4-inch thick (about 3 medium)
- 1⁄4 cup sliced almonds
- 2 large eggs
- 1 large egg yolk
- 1⁄2 cup unsalted butter, room temperature
- 1 cup all-purpose flour
- 1 cup milk
- 1⁄4 teaspoon almond extract
- 1 tablespoon confectioners' sugar
- 1 cup lightly sweetened whipped cream (for serving)
directions
- Mix 1/4 cup granulated sugar and the liqueur in mixing bowl.
- Add peaches and toss to coat. Let stand at room temperature 30 minutes.
- Heat oven to 350 degrees.
- Generously butter 9" round baking dish or glass pie plate.
- Toast almonds on baking sheet until light brown, 7-10 minutes. I.
- ncrease oven heat to 375 degrees.
- Process eggs, egg yolk, and remaining 1/2 cup granulated sugar in food processor fitted with steel blade until blended.
- With machine running, add butter and flour through feed tube; process 30 seconds.
- Add milk, almond extract, 3 peach slices, and all the liquid from peaches; process until smooth, about 30 seconds longer.
- Pour enough batter into prepared dish to measure 1/4" deep.
- Bake just until set, 5-7 minutes.
- Arrange peaches over baked batter and sprinkle with almonds.
- Cover with remaining batter.
- Bake until puffed and top is browned, 35-45 minutes.
- Let cool slightly on wire rack.
- Sift confectioner's sugar over top and serve warm, topping each serving with a dollop of whipped cream.
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Reviews
-
I had some very good fresh peaches that I wanted to use in a baked dish. I remembered seeing Ina make an Apple Clafouti, which I've always wanted to try....well my search was on for the perfect Peach Clafouti recipe and I think this is it!! I was looking for one that incorporated almond, and the Amaretto was perfect. We enjoyed this warm with vanilla bean ice cream...very yummy! Thank you for posting. -
Excellent dessert. Interesting method but easy - I loved how some peach got pureed into the batter ! I had to use canned fruit as is it just early spring here but still it worked well and tasted just great.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
