CRANBERRY CLAFOUTI
This simple batter is similar to pancake batter. Poured in a pan with fruit, it bakes into a creamy custard.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Butter a 1-quart baking dish (not metal) using a pastry brush; sprinkle 2 tablespoons granulated sugar over bottom. Sift remaining 1/2 cup granulated sugar, the flour, and salt into a large bowl. Gradually whisk in eggs, 3/4 cup cream, the milk, and zest.
- Scatter cranberries into dish; pour batter over top. Bake until puffed, slightly set, and brown around edges, 32 to 34 minutes. Let cool on a wire rack for 15 minutes (it will sink).
- Whisk remaining 1/4 cup cream until soft peaks form. Dust clafouti with confectioners' sugar. Serve with whipped cream.
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
If you don't want to make a crust but want something tartlike for your Thanksgiving dessert, a clafoutis, which is something like a cross between a flan and a pancake, is a great choice. It's a very easy dessert, yet it's always impressive.
Provided by Martha Rose Shulman
Categories cakes, pies and tarts, dessert
Time 2h15m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Combine the pear eau-de-vie and the honey in a bowl. Peel, core and slice the pears and toss with the mixture. Let sit for 30 minutes.
- Preheat the oven to 375 degrees. Butter a 10-inch ceramic tart pan or baking dish.
- In the bowl of an electric mixer or with a whisk, beat together the eggs, the seeds from the vanilla bean and the sugar. Pour off the marinade from the pears and add to the egg mixture. Gradually beat in the flour, then beat in the yogurt, milk and salt.
- Arrange the pears in the baking dish. Pour on the batter. Place in the oven and bake 40 to 50 minutes, until the top is beginning to brown. Serve hot or warm.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 2 grams, Carbohydrate 40 grams, Fat 3 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 78 milligrams, Sugar 25 grams, TransFat 0 grams
CRANBERRY PEAR CLAFOUTI
A very pleasant breakfast treat, from Morning Glories by Donna Leahy. Simple, with lovely flavor. This fruit combination is quite nice, but other fruits you have on hand would work as well.
Provided by pattikay in L.A.
Categories Breakfast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
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).
Nutrition Facts : Calories 329, Fat 16, SaturatedFat 9.2, Cholesterol 143.6, Sodium 114.5, Carbohydrate 43.8, Fiber 4.6, Sugar 29.6, Protein 5.5
CRANBERRY CLAFOUTIS
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Combine the eggs, egg yolks, 1/2 cup turbinado sugar, the half-and-half, flour, Grand Marnier, vanilla and salt in a blender. Pulse until the sugar has dissolved and the batter is smooth, about 1 minute. Let sit at room temperature, 30 minutes.
- Meanwhile, position a rack in the upper third of the oven and preheat to 425 degrees F. Butter the bottom and side of an 11-inch ceramic tart pan or pie plate and set on a baking sheet. Toss the cranberries with 5 tablespoons turbinado sugar in a small bowl; spread in the bottom of the prepared tart pan. Bake until the mixture starts to caramelize, about 20 minutes. Remove from the oven and reduce the temperature to 375 degrees F.
- Carefully pour 1 cup of the prepared batter into the hot pan and let sit 5 minutes, then pour in the remaining batter. Sprinkle the remaining 3 tablespoons turbinado sugar on top. Bake until puffed and almost set, about 30 minutes. Transfer to a rack and let cool 20 minutes. Dust with confectioners' sugar.
CRANBERRY-PEAR CRISP
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Combine the fresh and dried cranberries in a large bowl. Add 1 cup sugar, 3 tablespoons water and the vanilla and toss to coat. Lightly smash with a potato masher or fork to burst some of the cranberries. Add the pears, cinnamon, allspice and 2 tablespoons flour and toss to coat. Transfer to a 3-quart baking dish.
- Make the topping: Mix the remaining 1 cup flour, the pecans, oats, the remaining 1/2 cup sugar and the salt in a medium bowl, then stir in the melted butter. Use your fingers to pinch the topping into small clumps and sprinkle it over the fruit.
- Bake until the fruit is bubbling and the topping is golden brown, about 40 minutes. Serve warm or at room temperature.
CRANBERRY CLAFOUTI
Make and share this Cranberry Clafouti recipe from Food.com.
Provided by Boomette
Categories Fruit
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F Toss cranberries with 1/4 cup sugar. Pour 1/2 cup of cranberries into 8 ramekins and place on a baking sheet.
- In a food processor, blend remaining ingredients until smooth. Pour over cranberries and bake for 30 to 40 minutes, until top of gratin is an even golden brown colour.
- Serve clafoutis warm, brushed with apricot jam.
Nutrition Facts : Calories 413.8, Fat 17.4, SaturatedFat 5.8, Cholesterol 89.2, Sodium 109.6, Carbohydrate 61, Fiber 5.5, Sugar 40.6, Protein 7.5
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
CRANBERRY CLAFOUTI
Steps:
- Preheat the oven to 425°F. Butter a deep 9- or 10-inch pie plate, round porcelain dish, or gratin dish of similar size. Sprinkle it with a tablespoon or so of the sugar, then swirl the dish to coat evenly with sugar; invert to remove the excess.
- Beat the egg well, then add the remaining sugar; beat until smooth. Add the flour and beat again until smooth. Add the half-and-half and salt and whisk once more until smooth.
- Coarsely chop the cranberries and walnuts; you can do this in a food processor if you like (it's very fast), but be careful not to overprocess-you want to break up the cranberries, not mince them. Put the cranberry mixture in the bottom of the dish and pour the batter over it.
- Bake for 20 to 30 minutes, or until the clafouti is nicely browned on top and a knife inserted into it comes out clean. Sift some confectioners' sugar over it and serve warm or at room temperature.
CRANBERRY CLAFOUTIS
Provided by Mark Bittman
Categories dinner, dessert
Time 1h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 425 degrees. Butter a deep 9- or 10-inch pie plate or a gratin dish of similar size. Sprinkle it with a tablespoon or so of sugar, then swirl dish to coat evenly. Invert to remove excess.
- Beat eggs well, then add remaining sugar. Beat until smooth. Add flour, and beat again until smooth. Add the half-and-half or milk and salt, and whisk until smooth.
- Coarsely chop cranberries and walnuts. If using a food processor, do not overprocess -- just pulse until chopped. (It's very fast.) Put cranberry mixture in pie plate, and pour batter over it.
- Bake for about 30 minutes, or until clafoutis is nicely browned on top and a knife inserted into it comes out clean. Sift some confectioners' sugar over it, and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 349, UnsaturatedFat 6 grams, Carbohydrate 58 grams, Fat 11 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 87 milligrams, Sugar 39 grams, TransFat 0 grams
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- Butter a 10 inch round baking dish with the butter and sprinkle 1 tablespoon of the sugar over the bottom and sides of the dish. Set aside.
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- Add the flour, milk, vanilla, pear liqueur, cinnamon, salt and lemon zest. Beat on low speed just until combined. Allow the batter to sit while you prepare the pears or at least 15 minutes.
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