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 AND DRIED CHERRY CLAFOUTI
This classic French dessert has a delightful texture that's somewhere between pudding and a pancake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Butter a 10-inch ceramic tart dish or 9 1/2-inch pie plate. Dust with flour, and tap out excess; set aside. Put cherries in a medium bowl, and cover with boiling water by 1 inch. Let stand until plump, about 10 minutes.
- Cut pear lengthwise into 1/8-inch-thick slices; fan over bottom of prepared dish. Blend milk, cream, eggs, vanilla, sugar, flour, and salt in a blender until smooth, about 1 minute. Pour batter over pear.
- Drain cherries; sprinkle over batter. Bake until golden and set, about 25 minutes. Let stand 15 minutes. Cut into wedges.
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.
BASIC CLAFOUTIS
Provided by John Besh
Categories Milk/Cream Dairy Egg Dessert Bake Kid-Friendly Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 46
Number Of Ingredients 6
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.
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
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4.9/5 (15)Estimated Reading Time 5 minsServings 6-8Total Time 50 mins
- Preheat the oven to 350°F/180°C. Butter a 9-inch cast iron skillet or pie pan. In a medium bowl, whisk eggs, sugar, and salt for about a minute until well combined. Add flour and whisk until smooth and lump free. Whisk in melted butter, followed by the milk, heavy cream, vanilla extract and lemon zest. Make sure that the mixture is completely smooth. Pour batter into prepared pan. Scatter fruit onto the batter.
- Bake for 35-40 minutes until the clafoutis is just set (it's ok if it's still wobbly in the center) and golden at the edges. Let cool slightly until lukewarm. Dust with powdered sugar, if you like. Cut into wedges and serve.
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- 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.
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