PEAR ALMOND CLAFOUTIS
Adapted from Taste Food, this is an easy, elegant french dessert that is perfectly okay served for breakfast too.
Provided by Angela Roberts
Categories Dessert
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 375 F. Butter your baking dish. Slice pears, thinly. I left skins on as the pears were very ripe.
- I mixed everything in my vitamix, but you can mix in a kitchen aid or beat with electric mixer. Beat the eggs and sugar for a few minutes.
- Add flour, cream, milk, vanilla and almond extracts, salt and brandy. Blend on low to thoroughly mix.
- Arrange the pear slices, slightly overlapping. Pour the custard mixture over the pears. Sprinkle with the sliced almonds. Bake until the top is golden and the custard is set, 30-40 minutes. Remove from oven and cool on a rack.
- Serve warm, cold or at room temperature.
PEAR CLAFOUTIS WITH ALMONDS
Poire William, a pear eau de vie, is an excellent flavoring for this clafoutis.
Provided by Rosa Jackson
Categories Dessert
Yield six.
Number Of Ingredients 11
Steps:
- Heat the oven to 350°F. Butter a 9-inch cake or pie pan.
- Peel the pears and cut them in half. Remove the core and any fibers and cut the halves into 1/4-inch slices. Put the slices in the prepared cake pan. Sprinkle them with the eau de vie and toss to coat; spread them in a fairly even layer. No need to be neat. Just toss in the fruit and spread it into an even layer.
- In a large bowl, whisk the eggs and sugar until lightly frothy and the sugar is dissolved. Sprinkle or sift in the flour and nutmeg and add the vanilla. Whisk until smooth. Gradually add the cream and milk, whisking just until smooth. Melt 2 Tbs. of the butter and stir it into the batter. Pour the batter over the fruit, sprinkle the almonds on top, and dot the surface with bits of the remaining 1 Tbs. butter. The batter is thin, like crêpe batter, so it's easy to pour.
- Bake until evenly puffed and brown and a skewer comes out clean, about 40 minutes. Serve warm.
Nutrition Facts : ServingSize six., Calories 260 kcal, Fat 130 kcal, SaturatedFat 7 g, TransFat 15 g, Carbohydrate 25 g, Fiber 2 g, Protein 6 g, Cholesterol 140 mg, Sodium 45 mg, UnsaturatedFat 6 g
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 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 & HAZELNUT CLAFOUTIS
Combine the flavours of pear and hazelnut to make this stunning dessert. Make sure to serve the clafoutis warm - and don't forget the cream or crème fraîche
Provided by Diana Henry
Categories Dessert
Time 45m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the hazelnuts in a food processor and whizz until finely ground. Add the flour, eggs, extra yolks, sugar, milk, cream and vanilla and whizz until you have a smooth batter.
- Halve, core and slice the pears (you can peel them first if you like, but I usually don't). Arrange the pear slices in a 26 x 33cm ceramic, cast iron or copper gratin dish, then pour in the batter. Bake for 30-35 mins, or until the batter is set in the centre, golden and slightly souffléd.
- For the topping, toast the hazelnuts in a dry frying pan (keep a close eye on them - they can go from toasted to burnt very quickly), then roughly chop them so you're left with a mixture of halved and more finely chopped nuts. Scatter over the clafoutis, then sieve a little icing sugar over the top. Leave to sit for 10-15 mins (the clafoutis will deflate a little). Serve warm with crème fraîche or pouring cream.
Nutrition Facts : Calories 422 calories, Fat 30 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
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 CLAFOUTIS
It sounds odd to say that a recipe's biggest problem is that it looks too good, but that's sort of the case with this pear clafoutis, a crustless custard fruit tart that often looks a lot sweeter and richer that it actually is. Usually made with cherries, this rustic French dessert adapts easily to any kind of seasonal fruit. If desired, brush top with warmed fruit preserves and honey and garnish with whipped cream, creme fraiche, or ice cream.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch baking dish generously with 1 tablespoon butter.
- Whisk eggs, 1/3 cup sugar, milk, salt, nutmeg, vanilla extract, almond extract, and flour together in a bowl for batter.
- Reserve 12 to 14 pear slices for topping and add remaining pear slices to the prepared baking dish. Pour batter over pears in the baking dish and top with almonds. Shake and tap the dish gently on the countertop to let mixture settle. Lay reserved pear slices flat on top. Melt remaining butter and brush over pears. Sprinkle with 1/2 tablespoon sugar.
- Bake in the preheated oven until top is golden, fruit is soft, and custard is set, about 45 minutes. Remove from the oven and let cool to room temperature before serving, or serve chilled.
Nutrition Facts : Calories 218 calories, Carbohydrate 28.3 g, Cholesterol 81.2 mg, Fat 9.2 g, Fiber 2.5 g, Protein 6.1 g, SaturatedFat 3.4 g, Sodium 115.4 mg, Sugar 16.4 g
ALMOND PEAR CLAFOUTI
Make and share this Almond Pear Clafouti recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 375.5, Fat 21.3, SaturatedFat 8.9, Cholesterol 113, Sodium 211.9, Carbohydrate 41.5, Fiber 4.3, Sugar 24.8, Protein 7.7
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
PEAR-AND-GOLDEN-RAISIN CLAFOUTI
This fruit-filled cake comes together so easily, you'll want to make it often.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Generously butter a 12-inch-round gratin dish; set aside. Peel pears, cut in half lengthwise, and, using a melon baller, remove core. Slice pears into 1/4-inch-thick slices crosswise, and arrange pear halves in the bottom of prepared gratin dish. Set aside.
- In a food processor, combine the eggs, 1 cup cream, flour, granulated sugar, nutmeg, and salt, and process until a batter is formed. Pour the batter around the pears, and sprinkle the top with raisins.
- Bake until the top begins to set, about 12 minutes. Sprinkle with light-brown sugar; continue to bake until clafouti is set and golden brown on top, about 8 minutes. Whip remaining 3/4 cup cream to soft peaks. Remove clafouti from oven; serve immediately with whipped cream sprinkled with more brown sugar, if desired.
ALMOND PEACH CLAFOUTI
This French pudding is equally nice served at brunch or as dessert on your dinner table. However, it is imperative that you serve this warm. Adapted from Good Food Magazine, August 1987.
Provided by JackieOhNo
Categories Dessert
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix 1/4 cup granulated sugar and the liqueur in mixing bowl.
- Add peaches and toss to coat. Let stand at room temperature 30 minutes.
- Heat oven to 350 degrees.
- Generously butter 9" round baking dish or glass pie plate.
- Toast almonds on baking sheet until light brown, 7-10 minutes. I.
- ncrease oven heat to 375 degrees.
- Process eggs, egg yolk, and remaining 1/2 cup granulated sugar in food processor fitted with steel blade until blended.
- With machine running, add butter and flour through feed tube; process 30 seconds.
- Add milk, almond extract, 3 peach slices, and all the liquid from peaches; process until smooth, about 30 seconds longer.
- Pour enough batter into prepared dish to measure 1/4" deep.
- Bake just until set, 5-7 minutes.
- Arrange peaches over baked batter and sprinkle with almonds.
- Cover with remaining batter.
- Bake until puffed and top is browned, 35-45 minutes.
- Let cool slightly on wire rack.
- Sift confectioner's sugar over top and serve warm, topping each serving with a dollop of whipped cream.
Nutrition Facts : Calories 425.2, Fat 21.6, SaturatedFat 11.6, Cholesterol 151.8, Sodium 47.2, Carbohydrate 52.4, Fiber 2.1, Sugar 33, Protein 7.7
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