PEACH & GINGER FLOGNARD (Clafouti) Recipe

17 August 2009

SP-Peach-&-Ginger-Floganard 

‘Same Same, But Different’.….This was the slogan written on the shirts my brother brought back from South-East Asia for Olivier’s stag party. Odd that this phrase should pop into my head when cooking but it really does answer the question  “What is the difference between clafouti and flognard???”

For the purists in this world clafoutis is a desert made with whole cherries and a sweet batter poured over the top.  A clafouti made using any other type of fruit ie) peaches is called a flognard or flaugnarde.

I often make this dish as it is a quick and easy summer desert. If you are pressed for time, don’t bother peeling the peaches or substitute them for red plums! This recipe calls for standard ingredients that you should have on hand, and if you are without cream just use extra milk. A dusting of powdered sugar (icing sugar) adds a nice touch for serving.

RECIPE : SWEET PEA Blog

Summer Peach & Fresh Ginger Flognard (Clarfoti)

  • 4 yellow peaches**
  • 100 ml milk
  • 25 ml cream (you can substitute milk)
  • 3 Eggs
  • 60 grams (1/4 cup) white sugar
  • 35 grams (1/4 cup) white all-purpose flour
  • 2cm grated fresh ginger
  • 3 tablespoons cold butter

SP-Peaches SP-Ginger

  1. Prepare the peaches. To easily remove the peach skin, fill two bowls; one with boiling water, one with ice cold water. Cut one peach in half and plunge it into the hot water for one minute then straight into the cold water for one minute. Gently peal back the skin. Cut each half into 4 pieces. Repeat the process with the three other peaches.
  2. Prepare the batter. Beat the eggs, then add the milk, cream, ginger & sugar, beat again. Now add the flour and beat. The batter will be very liquid.
  3. Pre-heat the oven to 200°C (400°F)
  4. Grease a non stick tart pan with butter. Pour in the batter and arrange the peaches. Cut the cold butter into 1cm squares and evenly place around the pan. Sprinkle with a little extra white sugar.
  5. Bake for 25-30 minutes.
  6. Remove from the oven and present to your guests immediately while the desert has its greatest volume and air!

**NOTE: this desert can also be made with several other summer fruits such as plums or apricots (NO PEELING required!)

SP-Floganard-detail

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3 Responses to “PEACH & GINGER FLOGNARD (Clafouti) Recipe”

  1. Marjorie Says:

    Clafouti is one of the best summer desserts as it is easy and what could be better than a peach one! It is definitely “peach season” in our part of the world and cooking them this way brings out the flavour in a warm, sweet, juicy way! Love the addition of fresh ginger as well. Using powdered ginger does not work as well and sometimes you don’t even know there is that spice in your baked item.
    Your pics are always the best and make me want to bake!!! M x


  2. Great minds….I love ginger and have also made a Peach clafoutis using ginger jam and ginger wine. Lovely


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