Serves 6-8
1/4 cup (1/2 stick) unsalted butter
1 1/2 cups white grape juice
1 1/4 cups sugar
2 pounds firm, ripe peaches (about 5-7), halved and pitted
6 ounces raspberries
4 large eggs
1/4 tsp. salt
6 TBS. all-purpose flour
1 cup half and half cream
1 tsp. pure vanilla extract
1/2 tsp. grated orange zest
Butter a 12" round baking dish; set aside. Bring juice, 1 1/2 cups water, 3/4 cup sugar to a boil in large saucepan, over high heat, stirring until sugar dissolves.
Add peaches, cut side down, and cover with a round of parchment paper, placing it directly on top of peaches. Reduce heat to medium. Simmer until peaches are very tender, abotu 15 minutes. Remove from heat; let stand 30 minutes.
Preheat oven to 325 degrees. Using a slotted spoon, transfer peaches, cut side up, to prepared dish; reserve 1/4 cup liquid. Arrange raspberries among peaches.
Whisk eggs, remaining 1/2 cup sugar, and the salt in a medium bowl. Gradually whisk in flour. Whisk in milk, melted butter, vanilla extract, orange zest, and reserved poaching liquid. Pour around fruit.
Bake until edges are puffed and golden, 40-45 minutes. Let cool on a wire rack 20 minutes before serving. Clafouti can be refrigerated, covered, up to 1 day, but there will not be any leftovers!
Ellen Powley
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