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judy-mass

REC: Peach Clafouti


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Posted to Thread #30424 at 8:51 pm on Aug 2, 2018

* Exported from MasterCook *

Peach Clafoutis

Recipe By :TVFN/ David Rosengarten
Serving Size : 8
Categories : Desserts Fruit
Pies & Pastry Tried & True

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust
1 1/2 Cups Flour
2 Tablespoons Sugar
1/4 Teaspoon Salt
1/2 Cup Unsalted Butter -- cut in 1/2" pieces
2 Tablespoons Vegetable Shortening -- cut in bits
1 Egg, Beaten With
2 Tablespoons Ice Water

Batter
4 Eggs
1/2 Cup Sugar
1 Cup Half And Half, Or Buttermilk
1 Teaspoon Vanilla Extract
3 Tablespoons Flour

Fruit
4 Tablespoons Butter
3 Large Peaches, Peeled, Pitted, Sliced
3 Tablespoons Sugar

Make pastry dough: In workbowl of a food processor combine flour, sugar and salt. Add butter and shortening and pulse until mixture resembles coarse meal. With motor running, pour in egg mixture and process just until dough begins to come together. Turn out dough onto plastic wrap and shape into a disk. Cover and chill for at least 1 hour.

Preheat oven to 350°F. Roll out dough on a lightly floured surface and fit it into a 9-inch diameter ceramic or glass pie plate or baking dish, 1 1/2 inches deep. Prick dough with a fork, line with foil or waxed paper and weight with beans. Blind bake pastry shell for 10 minutes. Carefully remove beans and foil and continue baking for 5 minutes more.

In a blender combine batter ingredients and blend until smooth. (This can also be done in a bowl with a whisk). In a saute pan, melt butter, add peaches and sugar and cook 5 minutes until peaches are tender. To assemble, pour some batter into cooled shell, top with peaches, distributing them evenly, then pour remaining batter over. Bake at 350°F. for 1 hour, until center is just firm. Serve warm.

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Per Serving (excluding unknown items): 394 Calories; 23g Fat (52.7% calories from fat); 6g Protein; 41g Carbohydrate; 1g Dietary Fiber; 153mg Cholesterol; 163mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 4 1/2 Fat; 1 1/2 Other Carbohydrates.

Serving Ideas : Wonderful with Blueberry Wine Sauce poured over it.

NOTES : I used a ready-made crust, with excellent results! Also, I used buttermilk instead of half & half, and it worked very well.


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