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Melissa Hemsley’s peach and almond clafoutis
Serves 6 | prep 15 mins | total time
Melissa Hemsley’s peach and almond clafoutis
Subscribe to Sainsbury's magazine
Serves 6 | prep 15 mins | total time
An easy dessert that celebrates naturally sweet ripe fruit. Peaches are perfect here but try nectarines, cherries, figs and apricots too. Serve alone or with a dollop of cream or yogurt
Rate
Nutritional information (per serving)
Calories
337Kcal
Fat
27gr
Saturates
11gr
Carbs
15gr
Sugars
14gr
Fibre
2gr
Protein
8gr
Salt
0.3gr
Ingredients
- 1 tbsp butter, plus more to grease
- 4 tbsp maple syrup
- 3 ripe large peaches, halved and stoned
- 2 large eggs
- 150ml double cream
- ½ tsp vanilla extract
- 75g ground almonds
- grated zest of 1 unwaxed or scrubbed orange
- ½ tsp ground cinnamon
- ¼ tsp fine sea salt
- a small handful of flaked almonds
Step by step
Get ahead
Cook the peaches and make up the batter a couple of hours ahead, then bake when ready to eat.
- Preheat the oven to 200°C, fan 180°C, gas 6. Grease a shallow baking dish 23-25cm in diameter.
- In a wide frying pan, heat the butter and 1 tablespoon maple syrup together. Add the stoned peach halves, flesh side down, and fry on medium for 3-4 minutes until they are golden around the edges and the flesh is beginning to soften. Transfer to the baking dish, flesh side up.
- In a mixing bowl, beat the eggs, cream, vanilla and 3 tablespoons maple syrup together, then stir in the ground almonds, orange zest, cinnamon and salt. Stir until smooth then pour around the peaches and scatter with the flaked almonds.
- Bake for 20-25 minutes until the batter is just set, puffed up slightly and golden at the edges. It’s normal for it to lose some of its volume as it cools down, but it tastes best warm rather than straight from the oven.