BLUEBERRY BRANDY RECIPES

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PEAR CLAFOUTI RECIPE | INA GARTEN - FOOD NETWORK



Pear Clafouti Recipe | Ina Garten - Food Network image

Provided by Ina Garten

Categories     dessert

Total Time 1 hours 0 minutes

Prep Time 25 minutes

Cook Time 35 minutes

Yield 8 servings

Number Of Ingredients 12

1 tablespoon unsalted butter, at room temperature
1/3 cup plus 1 tablespoon granulated sugar
3 extra-large eggs, at room temperature
6 tablespoons all-purpose flour
1 1/2 cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest (2 lemons)
1/4 teaspoon kosher salt
2 tablespoons pear brandy (recommended: Poire William)
2 to 3 firm but ripe Bartlett pears
Confectioners' sugar
Creme fraiche

Steps:

  • Preheat the oven to 375 degrees F. 
  • Butter a 10 x 3 x 1 1/2-inch 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 in the bowl of an electric mixer fitted with the paddle attachment 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.

BLUEBERRY BRANDY PIE RECIPE - COOKEATSHARE



Blueberry Brandy Pie Recipe - CookEatShare image

Provided by Global Cookbook

Number Of Ingredients 14

1 Tbsp. gelatin
1/4 c. cool water
4 c. blueberries
1 c. sugar
1/4 c. blackberry brandy
2 Tbsp. cornstarch
1 tsp cinnamon
2 c. of heavy cream
3 Tbsp. confectioners sugar
1 1/4 c. graham cracker crumbs
1/4 c. sugar
1 tsp allspice
1 tsp cinnamon
3/4 stk of butter, melted

Steps:

  • Soften the gelatin in cool water and set aside. Combine the berries, sugar, brandy, cornstarch, and cinnamon in a saucepan and cook, stirring constantly till thickened. Add in gelatin and stir till it has dissolved. Set aside and allow to cold. Whip heavy cream with confectioner's sugar till hard and fold into the blueberry mix. Fill the graham cracker crust and refrigeratefor at least 4 hrs. Graham Cracker Crust:Mix all together till crumbly. Pat into a 9 inch spring-form pan and bake at 350 degrees or possibly till lightly browned. Cold before filling. Stafford's in the Field Inn, Chocorua, N.H.

Nutrition Facts : ServingSize 1568 g, Calories 4212, FatContent 189.21 g, TransFatContent 0.0 g, SaturatedFatContent 103.66 g, CholesterolContent 511 g, SodiumContent 2551 g, CarbohydrateContent 623.63 g, FiberContent 26.9 g, SugarContent 414.03 g, ProteinContent 31.02 g

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