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PEACH CLAFOUTIAn elegant fresh peach custard easy enough to make at home Clafouti means custard in French. We saw several versions of this classic dish during a visit to France. Now if you don’t have fresh peaches, frozen sliced will do just fine – thaw them only slightly before using. Plan on using about 2#. And nectarines work well in here, too. Lavender Peach Claufouti: Sprinkle a couple of teaspoons of minced fresh lavender leaves into the milk mixture before pouring over peaches. Now you have an authentic French Provence clafouti! PEACH CLAUFOUTI 1-1/4 cups sugar Preheat oven to 350. Coat bottom and sides of pan with butter. Sprinkle 1/4 cup sugar on bottom of pan. Lay peach halves, cut side down, or slices, slightly overlapping in bottom of pan in single layer. Make slurry of flour and 1/4 cup of the half & half. Blend slurry, remaining half & half, cream, eggs, vanilla and rest of sugar together. Pour over peaches. Bake 50-60 minutes or until puffed and golden. Before serving, sprinkle with additional sugar, if desired. Serves 8. Great warm, room temperature or cold. Gets more juicy as it sits. To peel peaches: plunge into boiling water for a minute or so to loosen skin. Plunge into ice water. Drain and peel. Or peel with a vegetable peeler. To keep from turning dark, sprinkle “fruit fresh” on or put in bowl with squeeze of lemon juice. Health Tips from Rita’s Kitchen:Peaches contain beta-carotene, some potassium, boron and fiber. They help prevent tissue damage by free radicals, help lower blood pressure and contribute to bone structure and strength. To get all these nutrients eat fresh peaches, skin and all!
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