Peach clafouti with peach ice cream

Yield: 1 servings

Measure Ingredient
1½ pounds fresh peaches - (abt 4 cups); peeled, sliced
1.00 cup sugar
¼ cup grand marnier
2.00 tablespoon cornstarch; plus
2.00 tablespoon water; to form slurry
1 \N === batter ===
1.00 cup sugar
4.00 \N egg yolks
4.00 \N whole eggs
¼ cup heated milk
2.00 tablespoon melted butter
½ cup flour
2.00 \N scoops peach ice cream
1 \N fresh mint
1 \N cinnamon

Preheat oven to 375 degrees. Combine the peaches, sugar, Grand Marnier, and slurry together in a sauce pot. Bring up to a boil and reduce to a simmer. Reduce to a syrup consistency, about 3 to 4 minutes. For the batter: In a standing electric mixer, whip the sugar and eggs together until light in color and ribbon-like in texture, about 3 minutes. Mix the milk and butter together and incorporate into the egg mixture. Fold the flour into the egg mixture. In a 13- by 9-inch baking pan, cover the bottom of the pan with the peach mixture. Spoon the batter over the peaches, spreading evenly. Bake for 30 to 35 minutes or until the batter has set and is slightly golden-brown. Spoon the clafouti into a bowl and top with the peach ice cream. Garnish with fresh mint and cinnamon. This recipe yields ?? servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2317 broadcast 04-04-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...


Recipe by: Emeril Lagasse

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