Peach Clafouti with Peach Ice Cream

Total Time:
1 hr
20 min
40 min

2 servings

  • 1 1/2 pounds fresh peaches, (about 4 cups) peeled and sliced
  • 1 cup sugar
  • 1/4 cup orange liqueur
  • 2 tablespoons cornstarch combined with 2 tablespoons water, to form slurry
  • Batter:
  • 1 cup sugar
  • 4 egg yolks
  • 4 whole eggs
  • 1/4 cup heated milk
  • 2 tablespoons melted butter
  • 1/2 cup flour
  • 2 scoops peach ice cream
  • Fresh mint, for garnish
  • Cinnamon, for garnish
  • Preheat oven to 375 degrees F. Combine the peaches, sugar, orange liqueur, 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 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 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.

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