Wednesday, July 23, 2008
My friend Max and I went peach picking last weekend and made a clafoutis from our pickings. It was deliciously eggy, and would have been even better if I'd had the time to make my friend Piper's peach ice cream to go with it! Maybe next year...
6 medium peaches (about 2 1/2 cups of cut fruit)
3/4 C heavy cream
Vanilla (seeds from a bean or extract)
1/2 C milk
1/4 C sugar
1 Tbs amaretto
2/3 C flour
Preheat the oven to 350 degrees.
Drop the peaches, whole, into a large pot of boiling water for about 2 minutes. Transfer with a slotted spoon to an ice bath. The peels should come off easily. Slice the peaches, and arrange in a well-buttered baking dish.
Whisk the eggs with the sugar, flour and vanilla. Do not over whisk! Then add the cream, milk, and amaretto. Pour over the peaches and bake for 30-35 minutes, or until puffy and golden brown on top. Dust with a little powdered sugar and serve warm.