Would love to know what you think, if you’re able to give it a try. I’d love to know how well the peaches worked too 🙂

Thank you – I will definitely remove the skin from the peaches and I know it will be wonderful!

Hello, Karen! Yes, you could absolutely try this with fresh peaches. I’ve seen a few variations on this flaugnarde with different fruits, and I think fresh peaches would work quite nicely! The question would be, skin on or skin off… Depends on your preference and the thickness of the skins, I think!

Hello, Erin! So, I can tell you this… I have not made this flaugnarde the day before, but I have had leftovers that I’ve eaten the next day. Usually, I’ll just remove it from the fridge, let it warm slightly while we eat our meal and eat it like that – still delicious!

So, 1 of 2 things here… Allow it to come back to room temperature and serve that way, or as you suggested, warm it slightly in a 350 degree oven for maybe 5 minutes. A fresh flaugnarde is best, but I always enjoy leftover slices too!

Just ensure the flaugnarde has cooled completely before covering with plastic wrap, and storing in the fridge. I’d keep it in the same vessel you baked it in, that way you can pop it right back in the oven the next day (***though allow it to warm for about an hour on the counter before placing in a hot oven, or the cooking dish may break***).

Good luck!

No problem at all!

Thank you! I appreciate your post to try to find an answer. My daughter is allergic to dairy so I’m always on the lookout for yummy dishes. Many thanks!

Hello, Lindsay. I apologize, but I have no experience with making it with anything but the ingredients listed in the recipe. I will however publish this comment in hopes that someone may who has tried it knows the response.

I would imagine the butter would be fine, as it’s used solely to grease the baking dish. The dairy-free milk should also work, but I cannot be certain. A great test would be, if you’re willing, to make the dish without the fruit (to minimize cost if it doesn’t turn out) and cut down the baking time a few minutes (I’d start checking at the 45min mark).