PEACH CLAFOUTI

l-l/2 lbs. fresh peaches (about 4 cups)peeled and sliced
l cup sugar
l/4 cup orange liqueur
2 tbsps. cornstarch combined with 2 tbsps. water to form slurry
Batter:
l cup sugar
4 egg yolks
4 whole eggs
l/4 cup heated milk
2 tbsps. melted butter
l/2 cup flour
peach ice cream for garnish
Heat oven 375. Combine peaches, sugar, orange liqueur and slurry together in a sauce pot. Bring to boil and reduce to simmer. Reduce to a syrup consistency about 3 to 4 mins. For the batter; in a standing electric mixer whip sugar and eggs together until light in color and ribon like texture about 3 mins. Mix milk and butter together and incorporate into the egg mixture. Fold the flour into the egg mixture. In a 9xl3″ baking pan cover bottom of the pan with the peach mixture. Spoon batter over peaches, spreading evenly. Bake for 30-35 mins. for until the batter has set and is slightly golden brown. Spoon the clafluti into a bowl and top with peach ice cream.
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