Last Wednesday after I had dropped the children off to school and kinder, my neighbour Lanie called to confirm that lunch was still on even though Jane was now unable to make it. Right! That would be the lunch that I completely forgot about - the impromptu neighbourhood soiree that was happening in a couple of hours. 

To make matters worse I vaguely recalled saying to Lanie the previous week (when we were discussing our midday soiree) that I would bring dessert! After my initial panic had subsided I opened the pantry to see if there was anything in there that was remotely 'dessert worthy'. Lots of tinned tomatoes, muesli, a day old loaf of bread, several tins of tuna and a rather large tin of Spanish peaches. I took one look at the tin of peaches and thought to myself 'that'll do'.

So I turned the oven on, answered a few emails, greased and sugar dusted a baking dish, popped on a load of washing, gently warmed some cream, responded to several more emails, mixed some flour, sugar and eggs together and voila there you have it - 'Spanish Peach Clafoutis'.

Spanish Peach Clafoutis

You can use any brand of tinned peaches for this recipe I just prefer Spanish peaches as I find them sweeter and juicier. If you don't have tinned peaches you can always use sour cherries, fresh cherries or what ever fresh fruit you happen to have handy.
 

Ingredients

840g tin Spanish peach halves in syrup, drained

½ cup plain organic flour

½ cup raw caster sugar

4 organic eggs, beaten

800ml thick cream

½ vanilla bean, slit & seeds removed

12 strokes freshly grated nutmeg

Unsalted butter, to grease the baking dish


Method

1. Preheat the oven to 220C/428F/Gas 7.

2. Grease and sugar dust a baking dish and place the drained peaches in the base of the dish. Pop the cream, vanilla bean and nutmeg in saucepan and gently warm. In a bowl mix the flour, sugar and eggs together. Carefully add the warmed cream to the egg mixture and stir until well combined.

3. Pour the combined mixture over the peaches and sprinkle the top with a little extra sugar. Pop the baking dish into the oven and bake for 30-40 minutes or until the eggs have set. Serve warm with runny cream or vanilla ice-cream.