Peach Clafoutis

Serves 1-4
Clafoutis is a famous French dessert from Provence.
The name has come from the Provencal dialect word clafir; to fill. Batter is baked with fresh fruit, either poached, roasted or raw, to a golden brown and finished with a dusting of icing sugar: Originally sour black cherries were used but you can put in whatever you like! Good quality tinned fruit will do instead of fresh. This dessert is very moreish.

You will need

• 1 x large baking dish, buttered.

For the peaches

• 50g (2oz) butter
• 6 small peaches, halved, stones removed
• 50g (Zoz) Tate & Lyle Caster Cane Sugar

For the batter

• 50ml (2 fl oz) milk
• 1 vanilla pod, split or few drops of essence
• 75ml (3fl oz) whipping Cream
• 25ml (¾ fl oz) Amaretto (optional)
• 2 eggs
• 175g (6oz) Tate & Lyle Caster Cane Sugar
• 25g (1 oz) flour
• pinch of salt

Preheat the oven to 180°C/350°F/Gas Mark 4.

First cook the peaches

1. Melt the butter In a frying pan and put them in, cut side down. Cook on a medium heat for a minute  then sprinkle in the sugar.
2. Continue to cook until the peaches have a caramel-golden finish.
3. Turn them over; remove the pan from the stove and let them cool. Arrange them in the baking dish.

Make the batter.

1. Bring the milk to the boil with the vanilla pod.
2. Remove from the heat and allow to infuse for 5-6 minutes.
3. Add the whipping cream and Amaretto, if using to the milk and strain through a sieve.
4. Whisk the eggs, the sugar and the salt until it forms thick creamy ribbons.
5. Fold the egg mix into the cream. Sift the flour into the batter, stir it in and pour it over the peaches.
6. Bake for 25-30 minutes, until it is set and golden brown.
7. Dust with icing sugar and serve immediately.

A good spoonful of extra thick cream goes very well with the clafoutis.
Note: The flour can be replaced with ground almonds to intensify the flavour of the Amaretto