Peach Clafouti

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 796 ml canned peaches, sliced and drained
• 1 cup dried cranberries
• 2 tablespoons brandy
• 1 teaspoon lemon juice
• 1/2 teaspoon ground cinnamon
• 4 eggs or 3/4 cup liquid egg substitute
• 1 cup evaporated milk
• 1/4 cup butter, melted
• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• icing sugar (to garnish) (optional)

Recipe

• 1 preheat the oven to 350°f.
• 2 drain the peaches well.
• 3 toss with the cranberries, brandy, lemon juice and cinnamon.
• 4 arrange in a 10" casserole or deep-dish pie plate, mounding the fruit slightly in the centre of the dish.
• 5 whisk the eggs with the evaporated milk and melted butter.
• 6 blend the flour with the sugar, baking powder and salt.
• 7 gradually add the egg mixture to the dry ingredients, whisking until smooth.
• 8 pour the batter over the peach mixture.
• 9 bake for 35 to 40 minutes or until the centre is set and the top is golden.
• 10 sprinkle with icing sugar if desired.
• 11 serve warm.