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 CLAFOUTIS
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
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
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
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
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
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
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
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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- Preheat the oven to 375 degrees. 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.
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