peach clafoutis

peter jackson

peter jackson

7th November 2011
peter jackson

peach clafoutis

Toast almonds gently.
Mix everything together until a smooth batter is achieved.
Butter line mould...


  • 300g ground almonds
  • 100g plain flour, plus extra for dusting
  • 2 oranges zested
  • Pinch of salt
  • 600g caster sugar
  • 12 eggs
  • 16 egg yolks
  • 1400ml double cream
  • 200ml milk
  • Icing sugar to dust.
  • 15 peaches halved, stoned and diced into large chucks marinated in lemon, sugar and ameretto


Toast almonds gently.
Mix everything together until a smooth batter is achieved.
Butter line moulds with baking parchment.
Drain the peaches and add juices to clafoutis mix
Roll the peach pieces in the extra flour and divide amounts the tins.
Pour over the batter.
Bake at 180oc for 12-15mins until risen and set.
Allow to cool 2-3 mins Serve

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