Pear Hazelnut Clafoutis 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.

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 & HAZELNUT CLAFOUTIS

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the hazelnuts in a food processor and whizz until finely ground. Add the flour, eggs, extra yolks, sugar, milk, cream and vanilla and whizz until you have a smooth batter.
• Halve, core and slice the pears (you can peel them first if you like, but I usually don't). Arrange the pear slices in a 26 x 33cm ceramic, cast iron or copper gratin dish, then pour in the batter. Bake for 30-35 mins, or until the batter is set in the centre, golden and slightly souffléd.
• For the topping, toast the hazelnuts in a dry frying pan (keep a close eye on them - they can go from toasted to burnt very quickly), then roughly chop them so you're left with a mixture of halved and more finely chopped nuts. Scatter over the clafoutis, then sieve a little icing sugar over the top. Leave to sit for 10-15 mins (the clafoutis will deflate a little). Serve warm with crème fraîche or pouring cream.

BASIC CLAFOUTIS

Steps:

• 1. Preheat the oven to 325°F. In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a cast iron skillet or pie pan.
• 2. Now add your favorite fruit or flavoring (see below). Bake until the clafoutis is beautifully puffed and golden, 35-40 minutes. Serve immediately.
• Clafoutis Variations: Concord Grape Clafoutis: Once the batter is in the skillet, scatter 2 cups slightly crushed Concord or other black or red grapes on top. Cherry Clafoutis: Scatter 2 cups pitted cherries onto the batter once it's poured into pie plates. Pear Clafoutis with Pear Eau de Vie: Core 1 ripe pear and cut into pieces. Pour the batter into the skillet and top with the pear pieces. Bake. Drizzle with 2 tablespoons eau de vie and serve immediately. Milk Chocolate and Hazelnut Clafoutis: Melt 1 cup chopped milk chocolate in a large mixing bowl set above a simmering pot of water. Fold in the clafoutis batter until smooth and fully incorporated. Pour into a skillet or pie plate, sprinkle with 1/4 cup coarsely chopped hazelnuts, and bake.

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.

PEAR CLAFOUTIS WITH ALMONDS

Steps:

• Heat the oven to 350°F. Butter a 9-inch cake or pie pan.
• Peel the pears and cut them in half. Remove the core and any fibers and cut the halves into 1/4-inch slices. Put the slices in the prepared cake pan. Sprinkle them with the eau de vie and toss to coat; spread them in a fairly even layer. No need to be neat. Just toss in the fruit and spread it into an even layer.
• In a large bowl, whisk the eggs and sugar until lightly frothy and the sugar is dissolved. Sprinkle or sift in the flour and nutmeg and add the vanilla. Whisk until smooth. Gradually add the cream and milk, whisking just until smooth. Melt 2 Tbs. of the butter and stir it into the batter. Pour the batter over the fruit, sprinkle the almonds on top, and dot the surface with bits of the remaining 1 Tbs. butter. The batter is thin, like crêpe batter, so it's easy to pour.
• Bake until evenly puffed and brown and a skewer comes out clean, about 40 minutes. Serve warm.

PEAR AND HAZELNUT CLAFOUTIS

Steps:

• For poached pears, stir sugar, vanilla bean and seeds and 400ml water in a saucepan over medium-high heat until sugar dissolves, add pears and liqueur, weight with a plate and bring to the simmer. Cover with a tight-fitting lid, reduce heat to low, simmer for 2 minutes, then cool pears completely in poaching liquid (1 hour). Drain pears and thinly slice.
• Preheat oven to 180C. Spread hazelnuts on an oven tray and roast, shaking occasionally, until browned (8-10 minutes). Rub with a tea towel to remove skins, then coarsely crush with the flat of a chef's knife and set aside.
• Beat butter and sugar in an electric mixer until pale and creamy (6-8 minutes), add eggs one at a time, beating well after each addition. Add milk, beat to combine, then sieve in flour, hazelnut meal and baking powder and fold to combine.
• Spread a 1cm-thick layer of clafoutis mixture in four buttered 200ml 12cm-diameter ovenproof dishes, arrange sliced pear on top, scatter with crushed hazelnuts and bake until golden and just cooked through (15-20 minutes). Dust with icing sugar and serve hot with vanilla bean ice-cream.

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.)

CLAFOUTIS OF PEAR WITH HAZELNUTS

Steps:

• To make clafoutis batter, mix all dry ingredients. Whisk together eggs and cream. Combine both mixtures and leave to rest for several hours or overnight in the fridge. To poach pears, bring water, sugar and spices to the boil and reduce heat. Peel, halve and core pears (using a melon baller). Place pears into the syrup, cut side up. Place a circle of baking paper on the surface, then lower a plate on to the pears to hold them under the syrup. Poach gently for about 15 minutes or until tender. Allow to cool in the syrup. Preheat oven to 180C. Butter and sugar 1 large or 6 small porcelain moulds (Sibley uses oval baking moulds 15 centimetres by 10 centimetres). Slice pears into 4 pieces and lay on the bottom of the moulds. Pour the clafoutis batter over the pears. Sprinkle with icing sugar and crushed hazelnuts and cook for 15 minutes (smalls) or 22 minutes (large) or until springy but a little wobbly in the centre. Cool slightly. Serve with pouring cream or ice-cream. Makes 6 individual or 1 large clafoutis