|Zest fresh nutmeg with a microplane grater|
3-4 peaches, peeled and sliced
1/2 tsp freshly grated nutmeg
1/2 tsp cinnamon
3/4 cup half and half
3/4 cup heavy cream
1 tsp vanilla
4 large eggs
1/2 cup granulated sugar
1/2 cup all-purpose flour
1/4 tsp salt
Pre-heat the oven to 375 degrees.
Use butter or a spray to grease a 10-inch pie plate or ceramic baking dish.
In a medium saucepan, heat the half and half and cream until almost boiling. Remove from the heat and add the vanilla. Allow the mixture to cool a bit while you slice the peaches.
Slice the peaches into a small bowl. Sprinkle the cinnamon and nutmeg over the fruit and toss. Layer the peaches on the bottom of the baking dish.
|Ready for the oven|
In a medium bowl, whisk together the eggs and sugar. Add salt to the flour, and then slowly add the flour so that it is incorporated without clumping. The mixture should be smooth. Carefully and slowly add the half and half/cream mixture (you don’t want to cook the eggs from the heat of the cream mixture). Pour over peaches.
Note: Some recipes call for adding 2 tablespoons of peach schnapps or kirsch when baking with cherries, but I don’t think it’s critical.
Bake for 30 to 40 minutes or until set. Serve warm. Can also refrigerate overnight, and in the morning bring to room temperature and serve at breakfast. Clafouti is frequently enjoyed by guests at The Beechmont.
The Beechmont Inn Bed & Breakfast
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