Peach or Pear Clafouti - Custard

Submitted by Jan Keyton, Highlands Ranch Rotarian

Adapted from Tony’s Meats

Ingredients

• 4             large eggs
• ½  cup   heavy cream (or half-half)
• ½  cup   milk
• 3  Tbs    flour
• ¾  cup   sugar, divided
• 3  Tbs    unsalted butter
• 6            medium peaches – peeled & quartered (or 2 extra-large peaches, or 3 sliced pears)

Directions

1. Preheat over to 350 degrees.  In a blender, combine eggs with cream, milk and flour.  Add ½ cup sugar and blend until smooth.
2. In a medium heavy skillet, melt butter over med-high heat. Add peaches, sprinkle with remaining ¼ cup sugar, and cook until tender, about 4 minutes, stirring occasionally.
3. Butter a 10 inch round deep dish pie plate. Pour one quarter of batter into bottom, spoon peaches with remaining liquid into dish, and pour remaining batter on top. Sprinkle a little cinnamon on top if desired.
4. Set pie plate on a baking sheet & bake for 55-60 minutes, or until golden and just set. Transfer to a rack & cool to room temperature before serving.
5. (Make ahead - can be refrigerated overnight. Gently re-warm in a 300 degree over before serving).

Nutritional Information

Serving size: 1/10 recipe (2.3 oz)