Dolce

Clafouti di Pesche - 'Peach Clafouti'.

The other evening, I decided that the photo on page 56 of La Cucina Italiana looked too delicious to pass up without at least trying this recipe. The recipe didn't let us down; other than a small mishap, the peach clafouti turned out well. I only wish we could bottle the peach and vanilla aroma in our home.

Everything went smoothly according to the recipe until I was to pour the batter onto the dish of peach parts. I'm used to the old twist and lift blenders. Unfortunately, Mrs. DL has a newfangled lift blender. I twisted and turned before lifting the glass carafe off the electric base; before I knew what was happening, the batter was pouring out the bottom of the carafe onto the electric base and counter. Of course the pie dish and peaches were across the kitchen on the other counter.

Long story short, I was able to pour the remaining batter onto the peache parts in the pie plate and put it into the over for 40 minutes. That 40 minute time was spent cleaning 1/3 of the batter off the blender electric base, counter tops, cabinets, and floor. Need I say the batter consisted of 6 tablespoons sugar, three eggs, two tablespoons of peach liqueur, 1/2 teaspoon vanilla extract, 1/4 cup flour, and one cup whole milk. Yep, a sticky mess.