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Pear Clafouti

by on October 31, 2010 in Desserts, Fruit Desserts October 31, 2010 DessertsFruit Desserts
3.00 Mitt(s) 1 Rating(s)1 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 5

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Level: Easy

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Description

A lovely take on the classic French dessert.

Ingredients

  • 2 whole Pears
  • 2 teaspoons Minced Or Grated Ginger
  • 2 Tablespoons Sugar
  • 2 teaspoons Brandy (optional)
  • ¾ cups All-purpose Flour
  • ½ teaspoons Salt
  • ½ cups Sugar
  • 3 whole Eggs, Beaten With A Fork
  • 2 cups Whole Milk (substitute Half With Cream If You Desire)
  • 1 teaspoon Vanilla

Preparation

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.

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Profile photo of quilt32

quilt32 on 11.12.2010

There’s a problem with the way the recipe is written in that the pie dish size is not given. I assumed it would be a standard 9-inch pie plate but had 3/4 cup of batter left over after filling it. The batter didn’t go to waste since I sliced another pear into a small baking dish, sprinkled it with cinnamon sugar and poured the extra batter over it. Not as good as the original recipe, but OK. An extra flurry in the kitchen could have been avoided, though, by giving a size for the baking dish.

The clafouti was very good, a nice light dessert.

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