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| Pear Clafouti Seems this time of year I am forever looking for an easy, simple and delicious dessert and this one ranks right up there on the top of my list. Any type of fruit could be used. Most of the time this recipe is made with cherries, in season, which is the traditional French way. However, since I had two fresh pears waiting to be used, I could not think of a better way of putting them to use. Use 1 tablespoon of soft butter to grease a 9 or 10 x 11/2 inch round pan. I used a decorative dish which worked very well. Sprinkle the bottom and sides of the dish with sugar and set aside. Preheat your oven to 375. Beat 3 large eggs, room temperature and add 1/3 cup of sugar and beat with electric mixer on medium speed until light and fluffy. Now on a lower speed, add 6 T. of flour, 11/2 cups of heavy cream (whipping cream) 2 teaspoons of vanilla extract and 1/4 teaspoon of salt. Let this mixture rest for 5 minutes. Peel your two pears or you can add another if you like. Two will do the job nicely! Slice the pears and in a single layer, place in the bottom of the baking dish. I just fanned mine out a little for design. Pour the batter over the pears and bake until the top is a golden brown. Make sure the custard is set before removing from oven. You may need to place a piece of tin foil on top of the mixture to complete the baking time and preventing it from getting too brown. Bake 35-40 minutes. Serve warm for best results! This is so easy and delicious! Sprinkle with powdered sugar for effect! |
1 comment:
Never thought of using pears to make a Clafouti, must be the French recipes I had stilled into me by all the little old ladies in our village who competed like crazy, each one saying theirs was the best. I wouldn't dare tell them some tasted like rubber I'm not a great lover of pears I think it's the texture that bothers me. But will give it a try.
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