Almond Peach Clafouti
photo by katew
- Ready In:
- 1hr 55mins
- 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)
- 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.
Questions & Replies
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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.
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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!!