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
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 AND GOLDEN RAISIN CRISP
Steps:
- In a large mixing bowl, cut together the topping ingredients with 2 knives until they are well combined and crumbly. Be sure the butter is evenly distributed in the mixture. If desired, freeze for up to 3 months, or use immediately.
- Preheat the oven to 400 degrees. In another large mixing bowl, combine the sugar and the tapioca and toss until evenly mixed. Add the pears and toss until they are evenly coated with the mixture. Mix in the raisins. Turn the fruit mixture into a 10 x 2 inch deep round baking dish, preferably glass. Sprinkle the crumb mixture evenly over the top and bake the crisp for 15 minutes, then turn the oven down to 375 degrees. Bake for 15 to 20 minutes more, or until the topping is golden. Cool on a rack for 10 minutes, then serve warm accompanied by a dollop of Crema, if desired.
- Whisk the cream and the buttermilk together in a bowl. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours. Crema may be kept in the refrigerator for as long as a week.
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.
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
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
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
APPLE OR PEAR CLAFOUTI (AN EASY FRENCH DESSERT)
I'd never heard of this dessert until I ate it in a small hotel at the foot of the French Pyrenees. I came back home and was able to find this recipe on the internet-- I believe a French cuisine website, but the name escapes me. Quick, easy, and yummy, too. Preparation time includes resting time.
Provided by FlemishMinx
Categories Dessert
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Sift flour, sugar and baking powder into a bowl.
- Make a well in the center of mixture and add the eggs, milk and vanilla extract.
- Mix in well to form a smooth batter.
- Add 4 TBS of the melted butter.
- Let batter stand for 30 minutes while preparing the fruit.
- Pre-heat the oven to 450°F.
- Butter an 8 inch round cake tin.
- Stir the fruit into the batter and pour into the tin.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the tin for 5 minutes, then turn out onto a wire rack.
- Serve warm, or cold.
Nutrition Facts : Calories 673.6, Fat 19.5, SaturatedFat 10.7, Cholesterol 179.2, Sodium 156.3, Carbohydrate 116.9, Fiber 9.2, Sugar 61.9, Protein 11.9
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.
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
More about "pear and golden raisin clafouti recipes"
PEAR CLAFOUTIS RECIPE - PEAR PASTRY DESSERTS - HOUSE BEAUTIFUL
From housebeautiful.com
SPICED PEAR AND RAISINS CLAFOUTIS - RECIPE | SPICE TREKKERS
From spicetrekkers.com
PEAR AND DRIED CRANBERRY CLAFOUTIS - RECIPE - FINECOOKING
From finecooking.com
GLUTEN-FREE CLAFOUTIS | GOURMANDE IN THE KITCHEN
From gourmandeinthekitchen.com
FOODGEEKS.COM
PEAR CLAFOUTI, THREE WAYS - THE PIONEER WOMAN
From thepioneerwoman.com
PEAR-AND-GOLDEN-RAISIN CLAFOUTI RECIPE | RECIPE | RAISIN …
From pinterest.com
CARAMEL PEAR CLAFOUTIS RECIPE - RACHEL SOSZYNSKI | FOOD & WINE
From foodandwine.com
PEAR-AND-GOLDEN-RAISIN CLAFOUTI | SWEET SAUCE, GOLDEN RAISINS, TEA …
From pinterest.co.uk
FRENCH PEAR CLAFOUTIS (CLAFOUTIS AUX POIRES) RECIPE
From thespruceeats.com
GINGER PEAR CLAFOUTIS - CALIFORNIA GROWN
From californiagrown.org
PEAR ALMOND CLAFOUTIS - SPINACH TIGER
From spinachtiger.com
PEAR CLAFOUTI - THRIFTY FOODS
From thriftyfoods.com
PEAR BLUEBERRY VANILLA CLAFOUTIS - TWO PURPLE FIGS
From twopurplefigs.com
PEAR-AND-GOLDEN-RAISIN CLAFOUTI RECIPE DESSERTS WITH BOSC PEARS, …
From pinterest.com
ASIAN PEAR CLAFOUTIS - SHE'S COOKIN
From shescookin.com
FRENCH PEAR CLAFOUTIS RECIPE • CURIOUS CUISINIERE
From curiouscuisiniere.com
JULIA CHILD'S PEAR CLAFOUTIS | CHEW OUT LOUD
From chewoutloud.com
CLAFOUTIS RECIPE: TART CHERRIES, GOLDEN RAISINS, AND THE HISTORY OF ...
From slate.com
PEAR CLAFOUTIS RECIPE | ELANA'S PANTRY
From elanaspantry.com
PEAR AND GOLDEN RAISIN CRISP RECIPE
From crecipe.com
APPLE, GOLDEN RAISIN & GINGER CLAFOUTI | CABOT CREAMERY
From cabotcheese.coop
PEAR CLAFOUTIS WITH ALMONDS - RECIPE - FINECOOKING
From finecooking.com
PEAR CLAFOUTI - I LOVE 2 BAKE
From ilove2bake.co.za
CRANBERRY PEAR CLAFOUTI - TASTE LOVE AND NOURISH
From tasteloveandnourish.com
PEAR CLAFOUTI - THE DIZZY COOK
From thedizzycook.com
PEAR AND RAISIN PIE - FLOUR POWER
From tjrecipes2.com
PEAR CLAFOUTI RECIPE | MYRECIPES
From myrecipes.com
PEAR AND GOLDEN RAISIN GINGER CHUTNEY RECIPE | MYRECIPES
From myrecipes.com
PEAR AND GOLDEN RAISIN CRISP | FOOD NETWORK RECIPE
From crecipe.com
PEAR CLAFOUTI | RECIPE | FOOD NETWORK RECIPES, CLAFOUTIS RECIPES, …
From pinterest.ca
PEAR CLAFOUTIS - BAKING BITES
From bakingbites.com
EASY PEAR CLAFOUTI - THERESCIPES.INFO
From therecipes.info
RECIPE: FRENCH CHOCOLATE CLAFOUTIS WITH PEARS | KITCHN
From thekitchn.com
PEAR CLAFOUTIS RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
PEAR AND GOLDEN RAISIN CRISP – RECIPES NETWORK
From recipenet.org
PEAR CLAFOUTIS - KATHRYN MATTHEWS - THE NOURISHED EPICUREAN
From thenourishedepicurean.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love