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FareShare Gazette Recipes -- August 2010 - P's


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Peach Clafouti

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* Exported from MasterCook *

Peach Clafouti

Recipe By : The Beechmont B&B Innkeeper
Serving Size : 8 Preparation Time :0:00
Categories : Volume 13-08 Aug 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 peaches, peeled and sliced
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
3/4 cup half and half
3/4 cup heavy cream
1 teaspoon vanilla
4 large eggs
1/2 cup granulated sugar
1/2 cup all-purpose flour
1/4 teaspoon salt

Pre-heat the oven to 375F. Use butter or a spray to
grease a 10-inch pie plate or ceramic baking dish.

In a medium saucepan, heat the half and half and
cream until almost boiling. Remove from the heat
and add the vanilla. Allow the mixture to cool a
bit while you slice the peaches.

Slice the peaches into a small bowl. Sprinkle the
cinnamon and nutmeg over the fruit and toss.
Layer the peaches on the bottom of the baking dish.

In a medium bowl, whisk together the eggs and
sugar. Add salt to the flour, and then slowly add
the flour so that it is incorporated without
clumping. The mixture should be smooth. Carefully
and slowly add the half and half/cream mixture
(you don't want to cook the eggs from the heat of
the cream mixture). Pour over peaches.

Note: Some recipes call for adding 2 tablespoons
of peach schnapps or kirsch when baking with
cherries, but I don't think it's critical.

Bake for 30 to 40 minutes or until set. Serve
warm. Can also refrigerate overnight, and in the
morning bring to room temperature and serve at
breakfast. Clafouti is frequently enjoyed by
guests at The Beechmont. In August 2010, it was
thoroughly enjoyed by guests at the Swiss Woods
B&B Inn, made by Debbie Mosimann. Doris made
two of these yesterday with peaches we got up
in Lancaster County and the family ate one of
them last night.

Contributed to the FareShare Gazette by Art; August 14, 2010

- - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 222 Calories; 13g Fat (54.1% calories 
from fat); 5g Protein; 21g Carbohydrate; trace Dietary Fiber; 145mg 
Cholesterol; 120mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 
0 Non-Fat Milk; 2 1/2 Fat; 1 Other Carbohydrates.

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