Pear Almond Clafoutis Recipes

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.

JULIA CHILD'S PEAR CLAFOUTIS (SO EASY!)

Steps:

• 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.
• Bake 50-60 min. or until puffed up and golden brown; a knife inserted into center should come out clean. Let cool a bit. Serve warm with powdered sugar, whipped cream, or vanilla ice cream.

ALMOND PEAR CLAFOUTI

Steps:

• Preheat the oven to 400°F. and butter a 10-by 2-inch round (1-quart capacity) baking dish. In the dish toss the pears gently with the lemon juice and spread them evenly in the dish.
• In a blender grind fine 1/2 cup of the almonds, add the milk, 6 tablespoons of the butter, the eggs, the vanilla, and the almond extract, and blend the mixture until it is smooth. In a bowl whisk together the flour, 1/2 cup of the sugar, and a pinch of salt and stir in the milk mixture, stirring until the batter is combined well. Pour the batter over the pears, drizzle it with the remaining 2 tablespoons butter, and sprinkle it with the remaining 2 tablespoons sugar and remaining 1/4 cup almonds. Bake the clafouti in the middle of the oven for 40 minutes, or until it is golden brown, and let it cool on a rack for 15 minutes. Serve the clafouti warm.

PEAR CLAFOUTI

Steps:

• Preheat the oven to 375 degrees F.
• Butter a 10" 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 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.

ALMOND PEAR CLAFOUTI

Steps:

• Butter a 10 inch deep dish pie pan (1 quart capacity).
• In a bowl, toss the pears with the lemon juice.
• Spread pears evenly in pie pan.
• In a blender, grind 1/2 cup of the almonds until finely ground.
• Add milk, 6 tablespoons butter, eggs, vanilla, and almond extract.
• Blend mixture until smooth.
• In a bowl, mix together flour, 1/2 cup sugar, and a pinch of salt.
• Stir in the milk mixture, until the batter is well combined.
• Pour the batter over the pears.
• Drizzle the remaining 2 tablespoons of butter over the batter.
• Sprinkle with the remaining 2 tablespoons of sugar and 1/3 cup of almonds.
• Bake at 400 degrees for 40 minutes or until golden brown.
• Let cool on a rack for 15 minutes.
• Serve warm.