Pear Clafoutis
You can use just about any fruit here. I would just suggest that the harder the fruit, the thinner it be sliced. Cherries are traditional.
4 ripe pears, preferably bartlett
1/4 cup + 1 tbsp sugar
1/2 cup flour
1/2 tsp baking powder
1/2 tsp salt
1 cup milk
3 eggs
Preheat oven to 425F.
Peel pears. Slice in half and remove cores and stems. Slice crosswise every 1/4-1/8 inch and fan around a 10 inch round baking dish, stem ends facing into the center. Sprinkle with 1 tbsp sugar.
Whisk together all remaining ingredients until smooth, about 20 seconds. Pour mixture on top of pears.
Bake for 15 minutes at 425F. Turn oven down to 350F and bake an additional 20-25 minutes, until clafoutis is golden brown and a tester comes out clean.
Serves 8.
The clafoutis will fall a little bit as it cools.
posted by Coral @ Wednesday, September 27, 2006
2 Comments:
ummm, clafoutis...
you can have fun with the basic recipe too - add vanilla, almond or other flavoring, splash of a liqueur, liquor or eau de vie (clear works better than anything with color, unless you like pastel colored desserts), some citrus zest, sprinkle with vanilla sugar when it comes out of the oven or a little powdered sugar after it cools.
you can cut it and serve it like a pie, but as it's rustique, it's easiest to dish it up with a big serving spoon. (not one that looks at nice as coral's though - a cherry or plum/prune is more rustic.) and as there just isn't enough dairy in the recipe itself, serve mit schlag! or mit creme fraiche, etc.
btw, if you are in france and are served a stone fruit clafoutis, be careful. the fruit probably isn't pitted.
not pitted?! Philistines
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