Sunday, April 08, 2007

Peach & Yogurt Clafoutis

Till now, I'm not exactly sure what the heck "clafoutis" is. After baking this dessert, there is a similar resemblence in texture and taste like "Kueh Bakar". Mayhaps, I reckon THIS is the western version and they called it Clafoutis... I picked this recipe out from the Reader's Digest 30 Minute Cookbook courtesy from me Aunty Faridah. The clafoutis came out well for a first timer. It actually required sour cream but I substitute it with plain yogurt instead. You can go to blog Uncle Rozzan's for the kueh bakar recipe. In fact he blog's awesome! Loads of recipes to checkout and try of course.
Afraid that the Clafoutis MIGHT turned out worst that I expected, I made Plan B. I made a quick Chocolate Banana Cake to counter any mishaps. Since there weren't any, "B" had a jolly good time with two desserts for the night. Yeah, lucky you! The Choc Banana Cake was easy. Since I needed to finish up the Van houten Cocoa, the timing was perfect. Oh, I added in some Sooji too for a little bite. Just wanted to see if there's any difference. A little. The cake was firmer.
Ingredients for Peach & Yogurt Clafoutis
Butter for greasing
1 canned peach halves
For Batter:
150ml sour cream OR
Plain Yogurt without sugar added
1 cup plain flour
2 large eggs
1/2 cup brown sugar
vanilla essence
For topping:
3tsp butter (room temp)
2tbsp brown sugar
Preheat oven @200'C and grease a shallow and ovenproof dish. Drain the canned peaches reserving 100ml juice and arranged them cut side down on the bottom of the dish. To make batter, stir the plain yogurt into the reserved peach juice. In a seperate bowl, pour in flour and make a well in the centre. Add in eggs, sugar and vanilla essence. Quickly whisk into the flour to make a smooth paste, then gradually whisk in the yogurty mixture. Pour the batter over the arranged peaches and bake the clafoutis for 20minutes. Meanwhile, make the topping by blending the butter and sugar with a fork. Remove the clafoutis from the oven after 15minutes and dot the buttet topping evenly over the top. Bake for the remaining 5minutes or till the batter is golden and puffed up. Serve hot with thick cream or vanilla ice-cream. For variations, apricots, plums or cherries can be used instead. Also the topping can be altered by sprinkling with icing sugar before serving.
Nutrients per serving - 2323 kilojoules, protein 10g, carbo 65g (sugar 46g), fat 31g (saturated fat 18g), good source of Vitamin A, B, C and E.


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