| T O P I C R E V I E W |
| Marybeth |
Posted - May 21 2007 : 6:35:30 PM
I made this yesterday and it was different but good.
A Clafouti is a classic French dessert with a texture somewhere between that of a baked pudding and a pancake. I found it to be more like a custard. Serve leftovers for breakfast the next morning.
Unsalted butter for baking dish
1/4 cup all purpose flour, plus more for dusting pan
1/2 cup dried cherries
I large Anjou pear, peeled, halved and cored (I used canned)
3/4 cup whole milk
3/4 cup heavy cream (Iused whipping)
2 large eggs
1 tsp pure vanilla extract
1/4 cup sugar
pinch of salt (optional)
1. Pre heat oven to 400. Butter a 10 in ceramic tart dish or a 9 1/2 in pie plate
2. Dust with flour, tap out excess, set aside
3. Cut pear lengthwise into 1/8 in-thick-slices; fan over bottom of prepared dish. (I used canned and they were fine)
4. Blend milk, cream, eggs, vanilla, sugar, flour until smooth. 1 min.
5. Pour batter over pears.
6. Sprinkle dried cherries over batter
7. Bake until golden and set, about 25-30 min.(Make sure it is set)
8. Let stand 15 minutes.
9. Cut into wedges.
I let mine cool a bit longer because the pears really held the heat and seemed too hot. In fact I liked mine better the next day. Cold.
Cover it tightly and put in refrigerator for the next day, if any is left.
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