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Clafoutis
Preparation info
- Serves
4
- Difficulty
Medium
- Ready in
1 hr 25
Appears in
Published 1998
This classic dessert is based on a dish originating in the French country region of Limousin, where clafoutis is enjoyed when sweet, dark cherries are ripe. Cherries are the favoured fruit for this dessert, although plums or pears may also be used.
Ingredients
1 2 250 g 8
Method
Preheat the oven to slow . If you are using a fresh peach, plunge it in boiling water for 10-20 seconds, then transfer to a bowl of iced water. Peel the peach and cut around the fruit towards the stone. Gently twist the halves in opposite dire150°C (300°F/Gas 2)
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