Pear Clafouti Three Ways Recipes

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 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.

JULIA CHILD'S PEAR CLAFOUTIS (SO EASY!)

Steps:

• Preheat oven to 350F, with rack on lower middle position. Grease a ceramic tart pan or cast iron pan (needs to be stovetop-safe) with the butter. Set aside.
• In a bowl, combine pears with sweet wine and 1/3 cup sugar. Let stand 1 hour. Drain and set aside.
• Place ingredients for the Batter, using only 1/3 cup of sugar, in a blender in the order of ingredients listed. Cover and blend at top speed 1 min.
• Pour 1/4 inch layer of the batter at bottom of prepared baking pan. Place over moderate heat on stovetop and heat just until a film of batter has visibly set on the bottom of the dish; this keeps fruit from sinking to the bottom. Remove from heat and pour in the remaining batter. Spread pears in a fan-like pattern or however you wish. Sprinkle on the remainin 1/3 cup sugar. Smooth surface with back of a spoon.
• Bake 50-60 min. or until puffed up and golden brown; a knife inserted into center should come out clean. Let cool a bit. Serve warm with powdered sugar, whipped cream, or vanilla ice cream.

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

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.

PEAR CLAFOUTI

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.

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.