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.
ROASTED PEAR AND CINNAMON CLAFOUTI
Provided by Jayne Cohen
Categories Cake Fruit Dessert Bake Pear Winter Maple Syrup Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Butter 9-inch cast-iron skillet. Heat over medium-high heat. Add pears, rounded side down, to skillet and cook until golden brown, about 3 minutes per side. Spoon syrup over pears. Transfer skillet to oven and roast pears until tender, turning and basting once, about 10 minutes. Remove skillet from oven and bring pear mixture to boil over high heat; boil until almost all juices have evaporated, about 2 minutes. Cool to room temperature. Reduce oven temperature to 350°F.
- Place eggs, half and half, and vanilla in blender and process until smooth. Add flour, 1/4 cup sugar, 3/4 teaspoon cinnamon, and pinch of salt; blend to combine. Pour batter over pears in skillet. Bake until center is set and clafouti is puffed and golden brown at edges, about 40 minutes. Mix remaining 1 tablespoon sugar and 3/4 teaspoon cinnamon in small bowl. Sprinkle over clafouti; serve warm.
CINNAMON ROASTED PEARS WITH CIDER REDUCTION
This is a great way to have a fruit dessert any time of the year. Pears are available year-round and my favorite variety is Bartlett. Use organic honey if you can and leftover wine if you've got it. There are lots of different kinds of cinnamon--just make sure the one you choose is fresh.
Provided by Food Network
Categories dessert
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Simmer the cider in a small saucepan until it becomes a thick, golden syrup, about 1 hour. Let cool until ready to serve.(The sauce can be refrigerated for up to 1 week.)
- Preheat the oven to 400 degrees F.
- Halve the pears lengthwise, and using melon baller, remove the seeds. Cut the halves in half lengthwise.
- Combine the honey, wine, and cinnamon in a 9 by 13-inch baking dish. Add the pears and toss to coat. Bake until lightly browned and tender, about 20 to 30 minutes.
- Serve the pears warm or at room temperature, surrounded by a "swoosh" of cider reduction.
ROASTED PEAR AND CINNAMON CLAFOUTI
Clafouti is a moist, custardy, fruit-filled "pancake". It is delicious, simple to throw together, and a surefire way to impress breakfast or brunch guests. They'll think you worked much harder than you did. Try some simple substitutions with items on hand. Tart apples are excellent in lieu of the pears. From Bon Appetit
Provided by DangerBun
Categories Breakfast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F
- Butter 9-inch cast-iron skillet and heat over medium-high heat.
- Add pears to skillet and cook until uniformly golden brown, about 3 minutes per side.
- Pour maple syrup over pears.
- Transfer skillet to oven and roast pears until tender, turning and basting once, about 10 minutes.
- Remove skillet from oven and bring pear mixture to boil over high heat; boil until almost all juices have evaporated, about 2 minutes.
- Cool pears in skillet to room temperature.
- Reduce oven temperature to 350°F.
- Place eggs, half and half, and vanilla in blender and process until smooth.
- Add flour, 1/4 cup sugar, 3/4 teaspoon cinnamon, and pinch of salt; blend.
- Pour batter over pears in skillet.
- Bake until center is set and clafouti is puffed and golden brown at edges, about 40 minutes.
- Mix remaining 1 tablespoon sugar and 3/4 teaspoon cinnamon in small bowl.
- Sprinkle over clafouti; serve warm.
Nutrition Facts : Calories 307.1, Fat 9, SaturatedFat 4.7, Cholesterol 125.8, Sodium 90.5, Carbohydrate 52.7, Fiber 4.9, Sugar 33.1, Protein 6.4
VANILLA PEAR CLAFOUTIS
Categories Milk/Cream Egg Dessert Bake Pear Vanilla White Wine Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F. Combine wine and pears in large bowl; let stand 10 minutes. Drain pears, reserving 1/4 cup wine.
- Butter 9-inch-diameter glass pie dish. Beat eggs, sugar and salt in medium bowl to blend. Whisk in flour. Add milk, butter, vanilla and reserved 1/4 cup wine; whisk until smooth. Arrange pears in prepared dish. Pour batter over pears.
- Bake clafoutis until center is set and top is golden, about 55 minutes. Cool 10 minutes. Sift powdered sugar generously over top. Cut into wedges; serve warm.
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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JULIA CHILD'S PEAR CLAFOUTIS | CHEW OUT LOUD
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4.7/5 (9)Category DessertCuisine FrenchTotal Time 1 hr 15 mins
- 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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