| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Fresh peaches;, (about 4 cups) peeled and sliced |
| 1 |
c |
Sugar |
| 1/4 |
c |
Grand Marnier |
| 2 |
tb |
Cornstarch plus 2 tablespoons water to form slurry |
| 1 |
c |
Sugar |
| 4 |
|
Egg yolks |
| 4 |
|
Whole eggs |
| 1/4 |
c |
Heated milk |
| 2 |
tb |
Melted butter |
| 1/2 |
c |
Flour |
| 2 |
|
Scoops of peach ice cream |
|
|
Fresh mint |
|
|
Cinnamon |
INSTRUCTIONS
BATTER
ESSENCE OF EMERIL SHOW #EE2317
Preheat oven to 375 degrees F. 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 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 for 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.
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 05, 1998
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