Peaches! I long for this time of year when the peaches are fresh, fragrant and incredibly juicy. This year is exceptional. They are bursting with flavor, plentiful and just good. Every year I try and come up with some new recipes to showcase them and this year .. well, here is my latest effort. Peach goat cheese clafoutis. It has an element of bread pudding, an element of quiche.. and an element of surprise. The play between the goat cheese, the peaches and the sweet kick of the raw honey all add up to a party on your tongue!
I served this in individual small soufflees and it worked beautifully. You could bake it in a pie form and serve in thin slices. That would work equally well.
However you decide, this is one you will want to try.
En’ Guete! ( the Swiss version of Bon Apetit, Guten Appetite, etc…)
INGREDIENTS
Serves 2. Multiply accordingly
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| From raw ingredients to … end product |
1 peach
1 slice cinnamon raisin bread
1 egg
1 cup cream ( can be half and half, part half and half and cream.. you choose)
1 teaspoon goat cheese
1 teaspoon honey (plus more to drizzle at the end)
pinch of salt
generous pinch of good cinnamon (I use Saigon)
Butter 2 small ramikins
Place half of the bread in the bottom. This can be cubed or half a slice.
Peel and half the peach. Score with a knife about 5 times per half
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| out of the oven… ready for a drizzle of honey |
Place on top of the bread slice
Distribute pieces of the goat cheese evenly around the peach half
Sprinkle the peach half with cinnamon
Mix the egg, cream, honey and salt
Pour mixture over the peach halves dividing evenly between the 2 ramikins
Bake in a 325 F oven for about 25 min or until the egg is set and a knife comes out clean when tested
Remove from the oven and allow to cool sightly
Right before serving drizzle with the best raw honey you can get your hands on!
Serve warm to luke warm
Swiss Woods Bed and Breakfast
http://www.swisswoods.com
Debbie Mosimann
Lancaster County Foodie