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Chai Peach Clafoutis

 
Chai Peach Clafoutis
Image ©
This recipe is vegetarian.vegetarian
 
One serving costs about $0.71

$0.71 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 vegetarian,lacto ovo vegetarian dessert
spoonacular Score:37%

Spoonacular Score: 37%

 

Chai Peach Clafoutis is a lacto ovo vegetarian recipe with 6 servings. One serving contains 296 calories, 8g of protein, and 4g of fat. For 71 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe from Foodista requires ground cinnamon, milk, ground ginger, and powdered sugar. It works well as a dessert. From preparation to the plate, this recipe takes around 45 minutes. This recipe is liked by 1 foodies and cooks. Taking all factors into account, this recipe earns a spoonacular score of 32%, which is rather bad. Similar recipes include Peach Melba Clafoutis, Vanilla Chai Spice Protein Pancakes with Honey Chai Syrup (GF), and 10 Ways to Cook with Chai Plus Chai Shortbread Cookies with Sea Salt.

Clafoutis on the menu? Try pairing with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
3
3 eggs
eggs
1.25 cups
1.25 cups flour
flour
0.67 c
0.67 c granulated sugar
granulated sugar
0.5 tsps
0.5 tsps ground cardamom
ground cardamom
0.5 tsps
0.5 tsps ground cinnamon
ground cinnamon
0.25 tsps
0.25 tsps ground cloves
ground cloves
0.25 tsps
0.25 tsps ground coriander
ground coriander
0.5 tsps
0.5 tsps ground ginger
ground ginger
1.25 c
1.25 c milk
milk
3
3 peaches
peaches
0.25 cup
0.25 cup powdered sugar
powdered sugar
0.25 tsps
0.25 tsps salt
salt
0.5 tsps
0.5 tsps vanilla extract
vanilla extract
3 eggs
3
eggs
1.25 cups flour
1.25 cups
flour
0.67 c granulated sugar
0.67 c
granulated sugar
0.5 tsps ground cardamom
0.5 tsps
ground cardamom
0.5 tsps ground cinnamon
0.5 tsps
ground cinnamon
0.25 tsps ground cloves
0.25 tsps
ground cloves
0.25 tsps ground coriander
0.25 tsps
ground coriander
0.5 tsps ground ginger
0.5 tsps
ground ginger
1.25 c milk
1.25 c
milk
3 peaches
3
peaches
0.25 cup powdered sugar
0.25 cup
powdered sugar
0.25 tsps salt
0.25 tsps
salt
0.5 tsps vanilla extract
0.5 tsps
vanilla extract

Equipment

cutting board
cutting board
oven
oven
blender
blender
frying pan
frying pan
knife
knife
bowl
bowl
pot
pot
cutting board
cutting board
oven
oven
blender
blender
frying pan
frying pan
knife
knife
bowl
bowl
pot
pot


Instructions

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Bring a large pot of water to a boil over high heat. Set out a large bowl of ice water. Use a sharp knife to score the bottom of the peaches with a large x, then place them in the boiling water for 30 seconds. Remove, and plunge immediately into the ice bath. Let sit for another 30 seconds, then place on a cutting board to rest for a few minutes. Starting at the bottom of the peach, use your fingers to peel back the skin by tugging on the corners of the pre-scored x. Once peeled, discard the skins and thinly slice the peaches.
  3. Place the cinnamon, ginger, cardamom, cloves, and coriander into a large blender. Add 1/3 c. sugar, eggs, vanilla, salt, flour, and milk and blend until smooth.
  4. Grease a 9-10 cast iron skillet with butter and pour in a 1/4 inch layer of the batter. Bake for about 2-3 minutes or until a film of batter just barely sets in the pan. The rest of the batter will still be raw.
  5. Remove from the heat and keep the oven on. Lay the sliced peaches over the batter in a circular design. Sprinkle the remaining 1/3 cup of sugar over the peaches, then pour on the rest of the batter.
  6. Bake for another 45 minutes to 1 hour. Remove from the oven when it is puffed and brown, and a knife comes out clean. Sprinkle with powdered sugar, serve warm.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.71
Ingredient
3 eggs
1.25 cups flour
⅔ cups granulated sugar
½ teaspoons ground cardamom
½ teaspoons ground cinnamon
¼ teaspoons ground cloves
¼ teaspoons ground coriander
½ teaspoons ground ginger
1.25 cups milk
3 peaches
¼ cups powdered sugar
½ teaspoons vanilla extract
Price
$0.72
$0.21
$0.18
$0.22
$0.05
$0.09
$0.03
$0.11
$0.41
$1.99
$0.10
$0.16
$4.27

Nutritional Information

Quickview
296 Calories
7g Protein
4g Total Fat
57g Carbs
3% Health Score
Limit These
Calories
296k
15%

Fat
4g
7%

  Saturated Fat
1g
11%

Carbohydrates
57g
19%

  Sugar
36g
40%

Cholesterol
87mg
29%

Sodium
158mg
7%

Get Enough Of These
Protein
7g
16%

Selenium
18µg
26%

Manganese
0.42mg
21%

Vitamin B2
0.33mg
19%

Vitamin B1
0.26mg
17%

Folate
62µg
16%

Phosphorus
140mg
14%

Vitamin B3
2mg
11%

Iron
1mg
11%

Vitamin A
446IU
9%

Calcium
86mg
9%

Fiber
2g
8%

Vitamin B12
0.47µg
8%

Vitamin B5
0.76mg
8%

Potassium
233mg
7%

Vitamin D
1µg
7%

Copper
0.12mg
6%

Zinc
0.88mg
6%

Vitamin E
0.83mg
6%

Magnesium
21mg
5%

Vitamin B6
0.1mg
5%

Vitamin C
3mg
4%

Vitamin K
2µg
3%

covered percent of daily need

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