PEACH CLAFOUTIS

1 can (796ml) peaches

1 cup dried cranberries

2 tablespoons brandy or cognac

1 teaspoon Lemon juice

1/2 teaspoon ground cinnamon

4 Naturegg Omega 3 eggs or 3/4 cup Break-Free Liquid Eggs, well shaken

1 cup regular evaporated milk

1/4 cup melted butter

1 cup all-purpose flour

3/4 cup granulated sugar

1 tablespoon baking powder

1/4 teaspoon salt

icing sugar (to decorate; optional)

Preheat the oven to 350 degrees. Drain peaches well. Toss with cranberries, brandy, lemon juice and cinnamon. Arrange in a 10 inch casserole or deep dish pie plate, mounding fruit slightly in the center of the dish.

Whisk eggs with evaporated milk and melted butter. Blend the flour with the sugar, baking powder and salt. Gradually add the egg mixture to the dry ingredients, whisking until smooth. Pour the batter over the peach mixture.

Bake for 35 to 40 minutes or until centre is set and top is golden. Sprinkle with icing sugar. Serve warm.

Makes 8 to 10 servings.

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