Pear clafoutis

By popular demand, my friends — the recipe for the delicious pear dessert I made Monday night. This recipe is adapted from Julia Child’s in “Mastering the Art of French Cooking.”

Pear Clafoutis:

Peel, core and slice three bosc pears (or another firm variety). In a pyrex baking dish, pour 1/4 cup cognac and 1/3 cup granulated sugar over the pear slices and let sit for a couple of hours.

Preheat over to 350

Into a blender, put the following:

1 1/4 cup milk

1/3 cup granulated sugar

3 eggs

1 tb vanilla extract

1/8 tsp salt

2/3 cup sifted flour

Blend until the consistency of thin pancake batter

Pour a 1/4 inch layer of batter into a lightly buttered, fireproof baking dish or tart mold, that is about 1 1/4 inch deep. Set over moderate heat for a minute until a film of batter has set in the bottom of the dish. Remove from heat.

Lay the pear slices in a pattern like the spokes of a wheel on top of the layer of batter.

Pour some of the batter on top of this layer and then add a few more pear slices.

Pour in the rest of the batter until it is just below the rim of the baking dish.

Set carefully into the pre-heated oven and bake for about an hour.

The clafoutis is done when it is puffed and browned and when a needle plunged into the center comes out clean.

Sprinkle with a little powdered sugar and serve warm with a dollop of creme fraiche.

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