Apple Or Pear Clafouti An Easy French Dessert Recipes

PEAR CLAFOUTI

Steps:

• Preheat the oven to 375 degrees F.
• Butter a 10 x 3 x 1 1/2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
• Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes.
• Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche.

APPLE CLAFOUTI

Steps:

• Preheat the oven to 400 degrees F.
• Make the batter: Sift the flour, sugar, cinnamon and salt into a bowl. In a separate bowl, whisk the eggs, egg yolk, and milk until well blended. Add about 1/3 of the egg mixture to the flour mixture and whisk until smooth, then gradually incorporate the remaining egg mixture. Whisk until well blended. Cover with plastic wrap and refrigerate while you prepare the apples.
• Cook the apples: With the tip of a knife, scrape the vanilla bean seeds from the pod into an ovenproof 10-inch cast iron or stainless steel skillet. Add the pod and the butter and cook over moderately high heat until the butter turns nut brown. Add a pinch of salt. Add the apples and cook, stirring often, until slightly softened, about 2 minutes. Remove the vanilla bean pod and discard. Sprinkle the apples with the sugar, reduce the heat to moderately low, and cook until the apples are almost cooked through and the sugar has melted and is coating the apples in a light syrup. Add the grappa or other brandy off the fire while pouring, place back on the fire, wait for flame to die down, the swirl the pan briefly. Spread the fruit evenly in the skillet.
• Working quickly, pour batter evenly over the fruit. Bake until the edges of the clafouti are puffed and browned and the center is set, about 15 minutes.
• Put some confectioners' sugar in a sieve and generously dust the surface of the clafouti. Serve warm directly from the pan with a dollop of creme fraiche.
• Michael's Notes: If you plan to serve individual clafoutis from mini pans, heat the pans in the oven until quite hot, about 5 minutes, then divide the cooked fruit among the pans, top with the batter, and bake. Cooking time will vary depending on the size of the pans.
• To make a cherry clafouti, use 1 1/4 cups pitted cherries. Substitute 1 teaspoon grated lemon zest for the cinnamon and Grand Marnier for the grappa.

PEAR CLAFOUTIS

Steps:

• Preheat oven to 375F. Lightly grease an 8 inch, cast iron skillet or similar sized baking dish with some butter.
• Put the eggs and sugar in a bowl or mixer and whisk well until well broken up and combined. Add the milk, flour, vanilla, lemon zest and salt and mix/whisk until smooth.
• Peel the pears, cut in half and remove the core. Cut into slices and arrange in the bottom of the skillet/baking dish - you can fan them out slightly as I did or arrange any other way you choose.
• Carefully pour the batter into the skillet/baking dish over the pears.
• Bake in the oven for roughly 35 minutes, until lightly browned around the edges and set.
• Remove from the oven and allow to cool for a couple of minutes before serving. It will probably be puffed up when you take it out the oven and collapse slightly after a minute.
• Sprinkle with a little confectioner's sugar to serve, if desired.

PEAR CLAFOUTI, THREE WAYS

Steps:

• Preheat oven to 375 degrees. Peel pears and slice in half. Core each half, then slice pears thinly. Arrange in a pinwheel design in a pie dish. Sprinkle 2 tablespoons of sugar and minced ginger over the top. Sprinkle brandy over the top if using.Whisk together flour, salt, eggs, sugar, milk, and vanilla until smooth. Pour over the top of the pears. Bake for 45 minutes or until poufy and no longer overly jiggly. Remove from oven and allow to cool for at least 10 minutes. Serve with freshly whipped cream flavored with sugar and cinnamon. VERSION 2: Substitute 1 1/2 cups of heavy cream for 1 1/2 cups of milk.

EASY PEAR CLAFOUTI

Steps:

• Preheat oven to 325 degrees F. Generously grease six 3/4-cup souffle dishes or six 6-ounce custard cups.
• Beat together eggs, white sugar, vanilla, and salt in a large bowl with an electric mixer on medium speed until light and frothy, about 5 minutes. Add whipping cream, then flour; beat until mixture is smooth.
• Divide half of batter among prepared dishes, then spread two-thirds of pears over batter. Pour in remaining batter and top with remaining pears.
• Bake 30 minutes, then rotate pan and sprinkle each clafouti with 1 teaspoon coarse sugar. Continue baking until puffy and lightly browned and a knife inserted off-center comes out clean, about 10 minutes more. Cool on a wire rack 10 minutes. (Clafoutis will fall as they cool.)

FRENCH PEAR CLAFOUTIS (CLAFOUTIS AUX POIRES)

Steps:

• Gather the ingredients.
• Preheat an oven to 350 F.
• Butter a 9 x 9-inch square baking dish or a 9-inch deep-dish pie round with the softened butter.
• In a large bowl, whisk together the milk, cream, flour, eggs, sugar, vanilla extract, nutmeg, and salt until it forms a smooth, thin batter.
• Spread 3/4 cup of the batter onto the bottom of the prepared baking dish and bake it for 2 to 4 minutes. Watch the batter closely and remove it before it cooks through completely. It should just start to thicken and set when it is removed from the oven.
• Transfer the dish to a heatproof surface and arrange the pears over the hot batter. Pour the remaining batter over the pears and bake for 35 to 40 minutes, until a knife inserted in the center comes out clean.
• Sprinkle the confectioners' sugar over the finished clafouti and serve it warm.

23 EASY PEAR DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious treat in 30 minutes or less!

APPLE OR PEAR CLAFOUTI (AN EASY FRENCH DESSERT)

Steps:

• Sift flour, sugar and baking powder into a bowl.
• Make a well in the center of mixture and add the eggs, milk and vanilla extract.
• Mix in well to form a smooth batter.
• Add 4 TBS of the melted butter.
• Let batter stand for 30 minutes while preparing the fruit.
• Pre-heat the oven to 450°F.
• Butter an 8 inch round cake tin.
• Stir the fruit into the batter and pour into the tin.
• Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
• Cool in the tin for 5 minutes, then turn out onto a wire rack.
• Serve warm, or cold.