Peach Clafoutis with Buttermilk Sorbet and Rosemary Sugar

I have taken little ideas from here and there for this recipe: the almond meal from Éric Fréchon and they buttermilk, which makes they mixture light, is inspired by our American friends. Here I have chosen to combine the delicate, summery flavours of peaches and rosemary, which I am particularly fond of, but there is notthing to stop you using other fruits - raspberries, apricots, plums, blueberries, cherries, etc.