Pear Clafouti

"Clafouti is a country French baked pudding, versatile enough to serve for breakfast, brunch, tea, or dinner, and suited to a wide variety of fruits. This is an Ina Garten (Barefoot Contessa) recipe that I'm putting here for safekeeping."
 
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photo by Disque photo by Disque
photo by Disque
photo by Disque photo by Disque
Ready In:
1hr
Ingredients:
13
Serves:
8
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ingredients

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directions

  • Preheat the oven to 375 degrees F.
  • Butter a 10" 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 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.

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Reviews

  1. Very good. It’s a reason to buy pears a week ahead, just to have them ripen for this recipe. I’ve probably made this 6 or more times in the last 3 months. The recipe is very forgiving - substitute the cream with half-n-half; change out the fruit, zest and alcohol for others; add nuts, etc.
     
  2. I love this recipe for pear clafouti. Its light enough to eat for breakfast. I sometimes use a 20oz can of pears and leave out the brandy and it works out just as well. Do not expect a sweet dessert when making this, its meant to be light. Thanks for posting, I love Inas simple but elegant recipes.
     
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Tweaks

  1. I use half-n-half rather than cream, rum for the alcohol, and bake in a rectangular baking dish (10” X 6”).
     

RECIPE SUBMITTED BY

<p>Hello from suburban Fort Worth, Texas! <br /> <br /><br /> <br />______________________________________________ <br /> <br /> <br />*My rating system defined* <br /> <br />Very few recipes really knock my socks off - I love to cook but am not a gourmet. <br />This said: <br /> <br />***** - met all my expectations in taste &amp; appearance; directions were clear &amp; easy to follow. <br /> <br />**** - fell slightly short of my expectations in taste or appearance or directions were faulty or not completely clear. <br /> <br />*** - mediocre taste and/or appearance; most likely a recipe that I would not use again without much modification. <br /> <br />** - taste and/or appearance was not to my liking; a recipe that I would not attempt to modify or use again. <br /> <br />* - taste was absolutely not to my liking (I can't imagine ever using this rating as I can generally tell by the ingredients if I will enjoy the finished product or not) <br /> <br /> <br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/chefbanner1.jpg alt= /> <br />&nbsp;<br />&nbsp;<br /><img src=http://i77.photobucket.com/albums/j44/scmurray51/hagshat.jpg alt= /> <br />&nbsp;<br /><br />&nbsp;</p>
 
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