Asian Pear Clafouti With A Citrus Ginger Glaze Recipes

PEAR CLAFOUTIS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch baking dish generously with 1 tablespoon butter.
• Whisk eggs, 1/3 cup sugar, milk, salt, nutmeg, vanilla extract, almond extract, and flour together in a bowl for batter.
• Reserve 12 to 14 pear slices for topping and add remaining pear slices to the prepared baking dish. Pour batter over pears in the baking dish and top with almonds. Shake and tap the dish gently on the countertop to let mixture settle. Lay reserved pear slices flat on top. Melt remaining butter and brush over pears. Sprinkle with 1/2 tablespoon sugar.
• Bake in the preheated oven until top is golden, fruit is soft, and custard is set, about 45 minutes. Remove from the oven and let cool to room temperature before serving, or serve chilled.

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.

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.

ASIAN PEAR CLAFOUTI WITH A CITRUS-GINGER GLAZE

Steps:

• 1. Spray 8 inch springform pan with cooking spray. Heat oven to 350 degrees
• 2. Unroll puff pastry onto a lightly floured parchment paper or counter top. Press pastry with floured fingertips until creases are removed and pastry fits into pan. Gently press pastry into the sprayed springform pan and press pastry up sides of pan to form 2 inch crust or tart shell.
• 3. Break goat cheese into small pieces and place in bottom of shell. Top with sliced pears.
• 4. In a small bowl, beat eggs and sugar about 1 minute. Add flour, cream and vanilla. Gently pour mixture over pears.
• 5. Bake for 45 minutes at 350 degrees
• 6. In a small saucepan over medium heat, combine orange marmalade, honey, ginger and ½ cup water. Bring to a boil and reduce heat to low. Simmer about 3-5 minutes or until mixture reduces by ½. Cool slightly. Brush top of clafouti with glaze. Serve clafouti warm with remaining glaze. Makes 8 servings

CRANBERRY PEAR CLAFOUTI

Steps:

• Preheat oven to 375. Butter a 9 inch glass pie plate.
• In a medium bowl, whisk together eggs and sugar till lightly colored.
• Whisk in the flour and half and half. Stir in the melted butter.
• Pour the mixture into the prepared pie plate.
• Arrange the pears in the batter (you can leave the pears in halves, but I cubed mine) and surround with cranberries.
• If desired, dust top with sugar and cinnamon (or whatever spices you like - I added in some allspice as well).
• Bake for 25 to 30 minutes, or till the pears are tender and the custard is lightly browned.
• Cool slightly and serve.
• (The original recipe says this serves 6-8, but 3 of us polished it off at breakfast quite easily).

PAN-SEARED CHOPS WITH PEAR AND SOY-GINGER GLAZE

Steps:

• To make glaze, bring pear nectar to simmer in large, non-stick skillet over medium-high heat. Add sugar, soy sauce, vinegar, ginger root, and cayenne. Stir until sugar is dissolved and sauce begins to simmer. Add pears and stir to coat. Cook, basting pears frequently, until pears are barely tender, 4 minutes. Mix remaining 2 tablespoons of pear nectar with cornstarch and stir into pear mixture. Simmer until sauce thickens slightly. Transfer to bowl and set aside. Wipe out skillet.
• Combine flour, thyme, pepper, and salt on plate. Dredge chops in flour mixture, coating all sides and shaking off excess.
• Using same pan, heat olive oil over medium-high heat and swirl to coat pan. Add pork chops and brown on each side, turning once, about 4 minutes per side. Turn heat to low and pour pear mixture over top, cover, and cook until chops are cooked through and pears are tender, about 5 minutes. Serve immediately.