Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Fresh peaches - - (about 4 cups), peeled, sliced

  2. 1/4 cup 59ml Grand Marnier

  3. 2 tablespoons 30ml Cornstarch - plus

  4. 2 tablespoons 30ml Water - to form slurry

  5. Batter

  6. 1 cup 198g / 7oz Sugar

  7. 4 Egg yolks

  8. 4 Eggs

  9. 1/4 cup 59ml Heated milk

  10. 2 tablespoons 30ml Melted butter

  11. 1/2 cup 31g / 1.1oz Flour

  12. 2 Peach ice cream

  13. Fresh mint

  14. Cinnamon

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375F.

  2. 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.

  3. For the batter: In a standing electric mixer, whip the sugar and eggs together until light in color and ribbon-like in texture, about 3 minutes. Mix the milk and butter together and incorporate into the egg mixture. Fold the flour into the egg mixture.

  4. In a 13- by 9-inch 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 or 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.

  5. This recipe yields ?? servings.


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