Peach Clafouti With Peach Ice Cream

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Fresh peaches - - (about 4 cups), peeled, sliced
1 cup	198g / 7oz	Sugar
1/4 cup	59ml	Grand Marnier
2 tablespoons	30ml	Cornstarch - plus
2 tablespoons	30ml	Water - to form slurry
		Batter
1 cup	198g / 7oz	Sugar
4		Egg yolks
4		Eggs
1/4 cup	59ml	Heated milk
2 tablespoons	30ml	Melted butter
1/2 cup	31g / 1.1oz	Flour
2		Peach ice cream
		Fresh mint
		Cinnamon

Recipe Instructions

Preheat oven to 375F.

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.

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.

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.

This recipe yields ?? servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK

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