Canned peach clafoutis

Tam West

My version of a great peach clafoutis I ate at Blu restaurant on a cruise aboard Celebrity Reflection. I have used canned peaches, which work perfectly and turn this into a great dessert that can be made in a hurry from what is in the pantry and fridge. It is more of a cake than the traditional custardy clafoutis.

Ingredients

6	Eggs, well beaten (Main)
1 pinch	Salt
130 g	Caster sugar
100 g	Ground almonds
20 g	Flour
1	Lemon, zest only
250 ml	Milk
500 ml	Cream (Main)
820 g	Canned peaches in natural juice, well drained (Main)
1 sprinkle	Icing sugar, for dusting

Directions

1. Heat the oven to 180C.
2. Put the eggs, salt, sugar, ground almonds, flour, lemon zest, milk and 250ml of the cream into a mixing bowl. Mix well. Pour into an ovenproof dish.
3. Distribute the peach slices evenly in the mixture. Place in the oven and cook for 45 minutes or until the clafoutis is well set, browned and puffed up.
4. Remove from the oven. Dust with icing sugar.
5. Whip the remaining cream and serve with the warm clafoutis.

More of Ray's cruise ship recreations

• Za'atar meatballs with fig, onion and pinenut jam and grilled radicchio and cos
• Chicken, orange and fennel salad