Peach Clafoutis Ina Garten Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Butter a 10 x 3 x 1 1/2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
• Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes.
• Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche.

Steps:

• Preheat the oven to 400 degrees. Arrange 2 racks equally spaced in the oven. Place six (6 1/2-inch) individual gratin dishes on 2 sheet pans.
• In a small bowl, combine the vanilla seeds with the 2 teaspoons of sugar. Butter the six gratin dishes well with the butter and sprinkle the dishes with the vanilla and sugar mixture. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and the 2/3 cup sugar on medium speed, until blended. Lower the speed and add the flour, cream, milk, and Armagnac. Whisk in the star anise and salt just until combined and set aside for 10 minutes. The batter will look like pancake batter.
• Cut the plums in half through the stem, discard the pits, and cut each half in wedges, again cutting through the stem. Distribute half a plum to each gratin dish, placing them in a pinwheel pattern. Distribute the batter evenly in the gratins (the plums will only be half immersed in the batter) and bake for 35 to 40 minutes, until the edges are golden brown and the custard is just set.
• Sprinkle with the orange zest and serve hot or warm.

Steps:

• Make pastry dough: In workbowl of a food processor combine flour, sugar and salt. Add butter and shortening and pulse until mixture resembles coarse meal. With motor running, pour in egg mixture and process just until dough begins to come together. Turn out dough onto plastic wrap and shape into a disk. Cover and chill for at least 1 hour.
• Preheat oven to 350 degrees F. Roll out dough on a lightly floured surface and fit it into a 9-inch ceramic or glass baking dish 1 1/2 inches deep. Prick dough with a fork, line with waxed paper and weight with beans. Blind bake pastry shell for 10 minutes. Carefully remove beans and waxed paper and continue to bake 5 minutes more.
• In a blender combine batter ingredients and blend until smooth. In a saute pan melt butter, add peaches and sugar and cook for 5 minutes until peaches are tender. To assemble, pour some batter into cooled shell, top with peaches, distributing them evenly, then pour remaining batter over. Bake at 350 degrees F for 1 hour, until center is just firm. Serve warm.

Steps:

• Preheat the oven to 350 degrees F.
• Grease 6 ceramic ramekins. In a large bowl mix together the peaches, cranberries, chopped mint, sugar, and cracked black pepper. Divide between the ramekins.
• In another bowl, add the eggs, milk, flour, and vanilla seeds and mix well. Ladle over the fruit mixture.
• Line a large oven-proof casserole dish with newspaper or kitchen towels, 3 to 4 layers thick. Arrange the ramekins on top of the paper. Add enough water to reach half way up the sides of the ramekins. Put in the oven and bake until golden brown and a knife inserted in the center comes out clean, about 20 to 25 minutes. Remove from the oven and allow to cool for about 1 hour. Dust with confectioners' sugar before serving.

Steps:

• Preheat oven to 400f degrees.
• Lightly spoon flour into dry measuring cup, level with a knife.
• Combine flour and next 5 ingredients (flour through eggs) in a blender, process until smooth.
• Chill 30 minutes.
• Arrange peaaches or nectarines in a 13x9 inch baking dish coated with cooking spray.
• Pour batter over fruit.
• Bake at 400f degrees for 35 minutes or until set.

Steps:

• Preheat oven to 375 and grease a 9-inch pie plate.
• Arrange the peaches in a single layer.
• Combine all other ingredients and mix well.
• Pour mixture over peaches.
• Bake until puffed and golden, about 30 minutes.
• Sprinkle with confectioners sugar if desired.
• Cut into wedges.
• Serve with ice cream or frozen yogurt.