Flognarde with Peaches – Flognarde Aux Peches

Grate the lemon peel. Boil the milk, then add the sliced vanilla pod and the lemon zest. Remove from the heat and leave to infuse for 15 minutes.

Crack the eggs into a suitable bowl, add the sugar and salt and whisk until the mixture is pale. Add the sifted flour and mix. Pour the milk on this mixture and mix well.

Rinse the peaches, cut them in half, remove the seeds and cut them into wedges.

Butter an ovenproof dish with not too low sides. Spread the peach wedges evenly in it. Pour the contents of the dish over them. Top with the rest of the butter in flakes.

Serve with a Muscat-de-beaumes-de-venise.

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