Name: Peach and cranberry clafoutis
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 1 1/4 cup milk full cream; 2/3 cup sugar; 3 eggs free-range; 1x vanilla pod; 1/2 cup flour; 1/2 cup dried cranberries; 5 peaches stoned, halved; 1 Tbs butter; 1 tsp cinnamon ground

Recipe Disclaimer

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Ingredients (9)

1 1/4 cup	milk — full cream
2/3 cup	sugar
3	eggs — free-range
1x	vanilla — pod
1/2 cup	flour
1/2 cup	dried cranberries
5	peaches — stoned, halved
1 Tbs	butter
1 tsp	cinnamon — ground

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Method:

Butter your baking dish and sprinkle the surface with sugar, leave your dish to the side till ready to add ingredients.

Bring your milk and vanilla to the boil and remove from the heat.

Mix your eggs, sugar and flour together till light and fluffy. Add you milk to the egg mix and whisk till smooth.

Place your peaches and cranberries into you pre buttered baking dish then pour in your runny custard mix, dust the top with the cinnamon and bake in the oven at 80°C for 45 min till golden brown.

Recipe reprinted with permission of Chef Amanda Lewis of Saucisse Deli.

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