Peach Clafouti

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            FOOD FUNNY
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Thanks to Denise Greathouse for sending us this one:

Two attorneys went into a diner and ordered two drinks. Then they
produced sandwiches from their briefcases and started to eat. The
owner became quite concerned and marched over and told them, "You
can't eat your own sandwiches in here!" The attorneys looked at each
other, shrugged their shoulders, and then exchanged sandwiches.

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            TODAY'S RECIPE
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Lance Armstrong won Thursday's stage of the Tour de France, his fourth
stage win of this Tour, and he seems unstoppable as he pedals towards
an unprecedented sixth overall win on Sunday. I'll be shouting
"Allez, Lance" as he coasts by me, even though my mouth will be full
of this classic French crustless custard pie.

Peach Clafouti

3 Tbs (45 ml) butter
1 cup (250 ml) all-purpose flour
1 cup (250 ml) sugar
1 1/2 tsp (7 ml) baking powder
1/2 tsp (2 ml) salt
3/4 cup (180 ml) milk
2 cups (500 ml) sliced fresh peaches or nectarines
Whipped cream for garnish (optional)

Place the butter in a deep 9-inch (23 cm) pie or cake pan and heat in
a preheated 375F (190C) oven until the butter is melted. Meanwhile,
mix together the flour, sugar, baking powder, and salt in a bowl.
Stir in the milk until smooth. Pour the batter into the pie pan and
pour the peaches (including any juices) into the middle of the batter
- do not stir. Bake for 40 to 50 minutes, until the custard is set in
the middle. Serve warm or cold, garnished with whipped cream if
desired. Serves 6 to 8.
Received on Fri Jul 23 08:24:53 2004