For the clafoutis:

• 100 g (3½ oz/1 cup) almond meal
• 6–8 blood peaches (depending on their size).
• 1 vanilla bean
• 2 whole eggs and 2 yolks
• 100 g (3½ oz) caster (superfine) sugar
• 20 g (¾ oz) cornflour (cornstarch)
• 150 ml (5 fl oz) buttermilk
• 150 ml (5 fl oz) full-cream (whole) milk

For the buttermilk sorbet:

• 75 g (2½ oz) caster (superfine) sugar
• 250 ml (9 fl oz/1 cup) buttermilk
• 1 teaspoon natural vanilla extract

For the rosemary sugar:

• 5 tablespoons caster (superfine) sugar
• 1 tablespoon fresh rosemary leaves

Special equipment:

• Ice cream maker

MAKE THE CLAFOUTIS. Preheat the oven to 180°C (350°F/Gas 4). Sprinkle the base of a cake tin with some almond meal. Submerge the peaches in a saucepan of boiling water for a few minutes, then peel them, cut them into four and remove the stone. Roll the pieces of peach in the rest of the almond meal and arrange them tightly in the base of the tin.

SPLIT THE VANILLA BEAN AND SCRAPE OUT THE SEEDS WITH THE BLADE OF A KNIFE. Mix the eggs with the sugar and cornflour in a stand mixer, until the mixture is smooth and pale. Next, add the buttermilk, full-cream milk and vanilla seeds.

GENTLY POUR THE BATTER OVER THE PEACHES SO YOU DON’T DISTURB THEM TOO MUCH, THEN BAKE FOR ABOUT 45 MINUTES, UNTIL THE CLAFOUTIS IS NICELY PUFFED UP AND GOLDEN.

MEANWHILE, MAKE THE SORBET. Combine the sugar and 75 ml (2¼ oz) of water in a saucepan, then heat until the sugar is dissolved. Let this syrup cool. Combine the buttermilk with the sugar syrup until the mixture is creamy. Add the vanilla extract, then pour everything into the bowl of the ice cream maker and start the churn cycle. Once the sorbet is ready, serve it as soon as possible.

TO MAKE THE ROSEMARY SUGAR, FINELY GRIND UP THE SUGAR AND ROSEMARY IN A FOOD PROCESSOR.

ONCE THE CLAFOUTIS IS COOKED, TAKE IT OUT OF THE OVEN AND LET IT COOL SLIGHTLY. Serve dusted with rosemary sugar and accompanied by the buttermilk sorbet.