Sunday, April 10, 2011

Pear Clafouti

Photo taken from Husband Tested Recipes

This recipe was discovered by my dear friend, Rachel Shaw. She has made this one several occasions for baby showers, and it's absolutely delicious. I never want to forget it!

1 Tbsp butter, room temperature
1/3 c. plus 1 Tbsp sugar
3 extra large eggs (or 4 large eggs), room temperature
6 Tbsp all purpose flour
1 1/2 c. heavy cream
2 tsp vanilla
1 tsp grated lemon or orange zest
1/4 tsp salt
2 Tbsp apple juice
2 ripe Bartlett pears (if pears are green at the store, purchase 2 days in advance and place in brown bag at room temperature to help them ripen. I also used d'anjou pears and it worked great)
powdered sugar

Preheat oven to 375 degrees. Butter a 10 x 1 1/2 inch round baking dish (or skillet, I used an oval casserole dish that holds 2-3 qts). Sprinkle the bottom and sides with 1 Tbsp sugar.

Beat the eggs and the 1/3 c. sugar in a bowl with an electric mixer on medium high until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla, zest, salt, and apple juice. Set aside for 10 min.

Meanwhile, peel, half, and core pears. Then slice fairly thinly. Arrange them in a single layer slightly fanned out in baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35-40 minutes. Check at 30 min. Serve warm or at room temperature. Sprinkle top with powdered sugar after it has cooled. Can top with whipped cream if desired.

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