Writers try to create a feast for the senses. Meaning we want our readers to see, hear, smell, touch and taste what our characters see, hear, smell, touch and taste. Once in a great while, I put a recipe in a book. (See the recipe for homemade vanilla ice cream in The Widow and the Wildcatter
, now out in large print and available for the asking at your local public library, for example. Warning: it spools out in a sensual scene between Joni and Chance.)Anyway, last night I was serving my adaptation of the French dessert known as clafoutis
, and I thought y'all might like the recipe while fresh peaches are still in season. What's this got to do with knitting? you ask. Not much, though I made the dessert in honor of my sister, whose birthday is July 22 and who loved the pink Noro Booga Bag I made her. How's that for a stretch? LOL! All I ask if you make and love my adaptation of the clafouti
is that you give me credit for it. Okay? Here goes:PEACH CLAFOUTI
Adapted by Fran Baker
3 Cups peeled, sliced peaches
1/2 Cup Splenda1/4 Cup flour3/4 Cup Egg-Beaters1 1/2 Cups skim milka little vanillaa little salt
Preheat oven to 425F. Mix the flour, sugar, vanilla and salt with the eggs and milk. Stir in the peaches. Pour mixture into a Pam-sprayed 8x8 square glass dish. Bake for 35 minutes. Cool on wire rack. Eat and enjoy.