Peach Clafoutis
This dish from the Languedoc episode of James Martin’s French Adventure transforms delicious seasonal fruit into a mouthwatering dessert. Suitable for any time of day, this treat is simple to make and tastes wonderful.
Ingredients
- 50g plain flour
- 100ml double cream
- 2 eggs, beaten
- 3 peaches, stoned and sliced into quarters with the skin on
- Knob of butter
- 200ml double cream, whipped
- 1 tbsp vanilla bean paste
- Icing sugar to serve
Method
Pre-heat the oven to 200°C/400°F/Gas Mark 6.
Grease a 20cm x 15 cm rectangular ovenproof dish with your butter.
Whisk together the eggs, cream and flour until there are no lumps. Pour into the dish, and sprinkle over the peach chunks.
Bake for 15 to 18 minutes.
Whisk the cream and vanilla bean paste together to make a Chantilly cream. Serve with a spoonful of Chantilly cream and icing sugar dusted over the top.
Ingredients
- 50g plain flour
- 100ml double cream
- 2 eggs, beaten
- 3 peaches, stoned and sliced into quarters with the skin on
- Knob of butter
- 200ml double cream, whipped
- 1 tbsp vanilla bean paste
- Icing sugar to serve
Method
Pre-heat the oven to 200°C/400°F/Gas Mark 6.
Grease a 20cm x 15 cm rectangular ovenproof dish with your butter.
Whisk together the eggs, cream and flour until there are no lumps. Pour into the dish, and sprinkle over the peach chunks.
Bake for 15 to 18 minutes.
Whisk the cream and vanilla bean paste together to make a Chantilly cream. Serve with a spoonful of Chantilly cream and icing sugar dusted over the top.
This recipe is from the book:
James Martin’s French Adventure
“Some thirty years since Floyd on France first screened, the chance to follow in his footsteps and, to return to the places that have shaped my own life and career was too good to resist. I hope this book will give you a small taste of what I learnt and the things I discovered on my French adventure, and that you’ll enjoy the trip as much as I did!”
- James
- James
