Recipe - Peach Clafouti With Peach Ice Cream

1 One half pound Fresh peaches;, (about 4
cups) peeled and cut or sliced up
1 cup Sugar
One fourth cup Grand Marnier
2 tablespoon Cornstarch plus 2
tablespoons water to form
slurry

BATTER
1 cup Sugar
4 Egg yolks
4 Whole eggs
One fourth cup Heated milk
2 tablespoon Melted butter
One half cup Flour
2 Scoops of peach ice cream
Fresh mint
Cinnamon

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 9inch 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 recipeludigest by molony molony@scsn.net on Mar 05, 1998