Pear And Golden Raisin Clafouti Recipes

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PEAR CLAFOUTI



Pear Clafouti image

Provided by Ina Garten

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 12

1 tablespoon unsalted butter, at room temperature
1/3 cup plus 1 tablespoon granulated sugar
3 extra-large eggs, at room temperature
6 tablespoons all-purpose flour
1 1/2 cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest (2 lemons)
1/4 teaspoon kosher salt
2 tablespoons pear brandy (recommended: Poire William)
2 to 3 firm but ripe Bartlett pears
Confectioners' sugar
Creme fraiche

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 CLAFOUTIS



Pear Clafoutis image

It sounds odd to say that a recipe's biggest problem is that it looks too good, but that's sort of the case with this pear clafoutis, a crustless custard fruit tart that often looks a lot sweeter and richer that it actually is. Usually made with cherries, this rustic French dessert adapts easily to any kind of seasonal fruit. If desired, brush top with warmed fruit preserves and honey and garnish with whipped cream, creme fraiche, or ice cream.

Provided by Chef John

Categories     World Cuisine Recipes     European     French

Time 1h

Yield 8

Number Of Ingredients 12

2 tablespoons unsalted butter, softened, divided
3 large eggs
⅓ cup white sugar, or to taste
1 ¼ cups whole milk
¼ teaspoon fine salt
1 pinch freshly grated nutmeg
1 ½ teaspoons vanilla extract
½ teaspoon almond extract
⅔ cup all-purpose flour
3 cups thinly sliced sweet, ripe pears
½ cup toasted sliced almonds
½ tablespoon white sugar, or as needed

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.

Nutrition Facts : Calories 218 calories, Carbohydrate 28.3 g, Cholesterol 81.2 mg, Fat 9.2 g, Fiber 2.5 g, Protein 6.1 g, SaturatedFat 3.4 g, Sodium 115.4 mg, Sugar 16.4 g

PEAR CLAFOUTI



Pear Clafouti image

Clafouti is a country French baked pudding, versatile enough to serve for breakfast, brunch, tea, or dinner, and suited to a wide variety of fruits. This is an Ina Garten (Barefoot Contessa) recipe that I'm putting here for safekeeping.

Provided by SusieQusie

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

1 tablespoon unsalted butter, at room temperature
1/3 cup granulated sugar, plus
1 tablespoon granulated sugar
3 extra-large eggs, at room temperature
6 tablespoons all-purpose flour
1 1/2 cups heavy cream
2 teaspoons vanilla extract
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 tablespoons pear brandy
2 -3 firm but ripe bartlett pears
confectioners' sugar
creme fraiche

Steps:

  • Preheat the oven to 375 degrees F.
  • Butter a 10" 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 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.

Nutrition Facts : Calories 284.6, Fat 20.2, SaturatedFat 11.9, Cholesterol 157, Sodium 120.9, Carbohydrate 22.2, Fiber 1.5, Sugar 14.3, Protein 4.4

PEAR CLAFOUTIS



Pear Clafoutis image

Provided by Anne Boulard

Categories     Dairy     Egg     Dessert     Bake     Pear     Bon Appétit

Yield Serves 6

Number Of Ingredients 10

4 large eggs
1/2 cup sugar
Pinch of salt
1/3 cup all purpose flour
1 cup milk
1/4 cup (1/2 stick) butter, melted
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
3 large pears, peeled, cored, sliced
Powdered sugar

Steps:

  • Preheat oven to 325°F. Generously butter 9-inch-diameter deep-dish glass pie plate. Beat eggs, 1/2 cup sugar and salt in medium bowl to blend. Whisk in flour. Add milk, butter, vanilla and lemon peel and whisk until smooth. Arrange pears in bottom of prepared plate. Pour custard over pears.
  • Bake until clafoutis is set in center and golden on top, about 55 minutes. Sprinkle powdered sugar over and serve.

PEAR CLAFOUTI



Pear Clafouti image

A lovely custard pear dessert, fancy enough for guests and served with whipped cream it's sure to impress.

Provided by Rita Spangler

Categories     World Cuisine Recipes     European     French

Time 1h25m

Yield 8

Number Of Ingredients 12

1 tablespoon softened butter
2 ripe pears - peeled, cored, and sliced, or more to taste
3 eggs
¾ cup white sugar
1 ½ cups heavy whipping cream
½ cup all-purpose flour
2 tablespoons kirsch (cherry brandy)
2 tablespoons grated lemon zest
1 teaspoon vanilla extract
1 teaspoon ground cardamom
¼ teaspoon salt
2 tablespoons confectioners' sugar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Butter a 10 1/2-inch round baking dish or pie plate. Fan pear slices out in a single layer in the bottom.
  • Beat eggs and sugar together using an electric mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 minutes. Mix in heavy cream, flour, kirsch, lemon zest, vanilla extract, cardamom, and salt on low speed until batter is smooth. Set batter aside to rest, about 15 minutes.
  • Pour batter over the pears in the baking dish.
  • Bake in the preheated oven until set and golden brown, 40 to 45 minutes. Let cool briefly, about 15 minutes. Serve warm, sprinkled with confectioners' sugar.

Nutrition Facts : Calories 339.3 calories, Carbohydrate 34.8 g, Cholesterol 134.7 mg, Fat 20 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 11.8 g, Sodium 126.9 mg, Sugar 25 g

PEAR CLAFOUTI



Pear Clafouti image

Provided by Bryan Miller

Categories     dessert

Time 45m

Yield 6 servings

Number Of Ingredients 10

Butter for pan
1/4 cup sugar, plus sugar for dusting pan
1 tablespoon butter for sauteeing pears
3 medium-size pears, peeled, cored and cut in slices1/8-inch thick
4 eggs
2/3 cup flour
1/2 teaspoon baking powder
1 tablespoon pear liqueur (or brandy)
1 cup milk
1/2 cup melted, unsalted butter

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 9-inch cake pan, and dust with sugar.
  • Place butter in a large pan over medium heat. When it turns golden brown, add as many pears as will fit in one layer. Saute pears for about two minutes per side, just to soften them. Remove and set aside. Repeat with more butter and the rest of the pears if necessary.
  • Lay fruit around bottom of sugared cake pan in concentric circles, covering entire bottom.
  • In a mixing bowl, beat eggs and the 1/4 cup of sugar. Sift in the flour and blend well. Beat in the baking powder, liqueur, milk and melted butter. Pour over fruit.
  • Place clafoutis in oven, and cook for 30 minutes. Let cool to room temperature before slicing and serving, perhaps with a fruit puree of your choice.

Nutrition Facts : @context http, Calories 391, UnsaturatedFat 8 grams, Carbohydrate 39 grams, Fat 24 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 14 grams, Sodium 93 milligrams, Sugar 23 grams, TransFat 1 gram

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