Preheat the oven to 180'C.
Butter and dust with flour the tart tin that you are using for the clafoutis.
Whisk together the eggs and egg yolks with sugar. Whisk until light and fluffy. Add the double cream and then the ground almonds and plain flour. Mix to ensure there are no lumps.
Cut the peaches in half and remove the stones. Cut each half into 8 wedges.
Pour the mixture into the tart tin and add the slices of peach.
Transfer to the oven and bake for 20 minutes.
For the creme fraiche: chop the pistachio nuts into small pieces, mix with the pistachio paste and the creme fraiche.
To serve, cut the clafoutis into wedges, finish with a drizzle of honey, a sprinkling of lavender and a dollop of creme fraiche.
«The peaches in this recipe can be replaced with any soft seasonal fruit. Classically clafoutis is made with cherries.»
A ripe peach dessert from the Limousin region of France, served with honey, lavender and pistachio flavoured creme fraiche.