PEAR CLAFOUTI RECIPES

Name: Pear Clafouti, Three Ways
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12 servings
Ingredients: 2 whole Pears; 2 tsp. Minced Or Grated Ginger; 2 tbsp. Sugar; 2 tsp. Brandy (optional); 3/4 c. All-purpose Flour; 1/2 tsp. Salt; 1/2 c. Sugar; 3 whole Eggs, Beaten With A Fork; 2 c. Whole Milk (substitute Half With Cream If You Desire); 1 tsp. Vanilla

PEAR CLAFOUTI, THREE WAYS - THE PIONEER WOMAN – RECIPES ...

Pear Clafouti, Three Ways - The Pioneer Woman – Recipes ... image

I decided to make pear clafouti yesterday for two reasons: 1. I had pears.

Provided by Ree Drummond

Categories dessert main dish

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 12 servings

Number Of Ingredients 10

Ingredients

2 whole Pears
2 tsp. Minced Or Grated Ginger
2 tbsp. Sugar
2 tsp. Brandy (optional)
3/4 c. All-purpose Flour
1/2 tsp. Salt
1/2 c. Sugar
3 whole Eggs, Beaten With A Fork
2 c. Whole Milk (substitute Half With Cream If You Desire)
1 tsp. Vanilla

Steps:

Preheat oven to 375 degrees. Peel pears and slice in half. Core each half, then slice pears thinly. Arrange in a pinwheel design in a pie dish. Sprinkle 2 tablespoons of sugar and minced ginger over the top. Sprinkle brandy over the top if using.Whisk together flour, salt, eggs, sugar, milk, and vanilla until smooth. Pour over the top of the pears. Bake for 45 minutes or until poufy and no longer overly jiggly. Remove from oven and allow to cool for at least 10 minutes. Serve with freshly whipped cream flavored with sugar and cinnamon. VERSION 2: Substitute 1 1/2 cups of heavy cream for 1 1/2 cups of milk.

PEAR CLAFOUTI RECIPE - FOOD.COM

Pear Clafouti Recipe - Food.com image

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.

Total Time 1 hours

Prep Time 25 minutes

Cook Time 35 minutes

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon unsalted butter, at room temperature
1/3 cup granulated sugar, 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 vanilla extract
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 tablespoons pear brandy
2 -3 firm but ripe bartlett pears
confectioners' sugar
creme fraiche

Steps:

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.

Nutrition Facts : Calories 284.6, FatContent 20.2, SaturatedFatContent 11.9, CholesterolContent 157, SodiumContent 120.9, CarbohydrateContent 22.2, FiberContent 1.5, SugarContent 14.3, ProteinContent 4.4

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