INGREDIENTS
- For 8 servings.
- Inside:
- – Peaches (prepared) 5 models
- – Sugar 4 tbsp
- – Butter 3 tbsp
- – 1 cinnamon stick
- – Cognac 40 cc
- Deck:
- – Flour 400 g
- – Butter 300 g
- – Sugar 300 g
- – Eggs 2 models
- – Yolks 2 models
- – Milk 50 cc
- At your service:
- – Cream ice cream c/n
Scrumptious dessert crammed with peaches, with butter, sugar and cinnamon to take pleasure in with a scoop of ice cream.
PROCEDURE:
1. Minimize the peaches in half and sauté in butter for a few minutes. Add sugar, cinnamon powder and flambeá with cognac. Let the alcohol evaporate and take away it to a strainer to chill whereas it drains just a little. Vital: sautéing is fast, the fruit doesn’t must be pureed however somewhat textured.
2. Place in an oven-safe container with excessive edges measuring roughly 30 x 20 cm.
3. Sandblast with flour, butter and sugar.
4. Combine the eggs with the yolks and milk. Combine it into the sandblasting.
5. I lined the fruit with this thick combination.
6. Prepare dinner at a average temperature (170ºC) till it hurts.
8. Serve heat with ice cream, and revel in!
