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Clafouti, peach-apricot

I finally got the oven, and today I start first time baking a cake. Saw in a magazine a recipe clafouti, really wanted to do. For a first attempt I think it turned out very well. Pie is delicate, airy, and the flavor is just a fairy tale. The window is still raining, and the smell of freshness mixed up in my apartment with the smell of the fruit. An indescribable feeling.

Cooking time 50 minutes

Number of servings -

Ingredients for Clafouti, peach-apricot

Step-by-step instruction of cooking Clafouti, peach-apricot

Step 1

Apricots and peaches wash, thoroughly dry them with a towel. Remove the bones and spread on the bottom of the form. The apricots I put halves peaches cut into wedges. Apricots and peaches wash, thoroughly dry them with a towel. Remove the bones and spread on the bottom of the form. The apricots I put halves peaches cut into wedges.

Step 2

Eggs, vanilla and regular sugar together, beat in the lush foam. Continuing to whisk, introduce the milk, then sifted through a sieve the flour and baking powder. Eggs, vanilla and regular sugar together, beat in the lush foam. Continuing to whisk, introduce the milk, then sifted through a sieve the flour and baking powder.

Step 3

The resulting dough pour our fruit. And put in the oven for 30-40 minutes. Bake at 180-200 degrees. The resulting dough pour our fruit. And put in the oven for 30-40 minutes. Bake at 180-200 degrees.

Step 4

The resulting pie sprinkle with powdered sugar. And do not regret, because fruits give your acidity for sweet lovers recommend good sprinkled with powdered sugar. The resulting pie sprinkle with powdered sugar. And do not regret, because fruits give your acidity for sweet lovers recommend good sprinkled with powdered sugar.