Does flaugnarde sound familiar? How about clafoutis? Both are French fruit and batter baked desserts. The determining factor is that the traditional fruit for a clafoutis is black cherries. Flaugnarde is the same batter type baked with a different fruit, in this case peaches.
The batter used in this recipe is from yesterday’s post. Peaches in Rose Honey with Almond Waffles.
If you have a full house, recipes with 2 cups of flour and 2 cups of milk are great. A dozen plus waffles will always find a tummy to call home.
If however home is you or you and your significant other, some recipes just make too much to be useful.
I suggested cutting yesterday’s recipe in half and promised a second option.
Option Two is Peach Flaugnarde or Something Close. A clever way to get two different dishes from the same ingredients, a useful skill to nurture in small kitchens.
This was baked in a 4 x 4 inch baking dish. Perfect for two people… BUT multiplying this recipe by 4 will make enough to fill an 8 x 8 inch baking pan making a light and fluffy fruit dessert for the whole family and maybe even guests.
You will need:
one cup of crispy waffle batter from yesterday’s post available here
two peaches
2 Tbsp. finely chopped almonds
1 Tbsp. raw sugar
vanilla ice cream (optional)
Holding in your heart gratitude for the abundance in your kitchen, begin by collecting your ingredients, preparing yourself through hand washing, apron and letting go of the nigglies that keep your focus from the present moment. Welcome the compassionate spirits and begin.
Pre heat oven to 350 degrees.
Peel two fresh juicy clingfree peaches and cut them into wedges before slicing each wedge three times.
Fill a 4 x 4 inch oven proof dish with the diced peach pieces. It can also be a slightly larger round ramekin or something similar.
Pour 1 cup of the waffle batter over the dish watching the level of the liquid in the form.
Stop before the batter overflows if your peaches take up more room than mine did.
Sprinkle with chopped almonds and sugar. I like the bigger crystal options for the top. They will give a crunchy topping once baked.
Bake for 30 minutes or until the batter is baked and the top is golden brown. If you are making the larger option the baking will take longer.
Remove from the oven. As the impetus of this post is about using up extra batter, I am going with…the waffles have just hit the spot and it will be several several hours before you are thinking “hungry”. Allow to cool.
The flaugnarde can easily be served at room temperature or slowly warmed in a 200 degree oven. It will have slumped a little just as souffle would as it cools. It will also be wonderfully light and moist as the fruit has released its juices. Serve as is or a la mode. Not quite a cobbler but depending on your taste possibly better?
These are the types of desserts I liked to serve on hot summer nights after a light salady type dinner when I knew there was still room in the empty legs of my young boarders.
Peach Flaugnarde or something close from My Kitchen Wand
