Peach Clafouti With Peach Ice Cream

Serving Size : 1
Ingredients

for prepare Peach Clafouti With Peach Ice Cream

:

Amount	Measure	Ingredient - Preparation Method
1 1/2	pounds	fresh peaches - - (about 4 cups),
peeled, sliced peach clafouti with peach ice cream
1	cup	sugar
1/4	cup	Grand Marnier
2	tablespoons	cornstarch - plus
2	tablespoons	water - to form slurry
=== batter === peach clafouti with peach ice cream
1	cup	sugar
4		egg yolks
4	whole	eggs
1/4	cup	heated milk
2	tablespoons	melted butter
1/2	cup	flour
2	scoops	peach ice cream

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

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