Clafouti (kla-foo-TEE) is a
traditional dessert from the Limousin region of France and is often served as a breakfast dish.
This is an easy-to-make
dessert using pear suspended in a batter similar to that used for crepes.
Substitute a pound of pitted plums, peaches, berries, sliced apples or any other
fresh fruit, if you wish.
Click here for
Basic Rules For Baking
or here for
Secrets Of A Successful Cake.
Also check out more great
Cake
Recipes.
Pear Clafouti - Pear Pudding Cake Recipe
Recipe Type:
Cake,
Dessert,
Pears
Yields: 6 to 8 servings
Prep time: 20 min
Cook time: 45 min
Ingredients:
1 tablespoon butter, room temperature
1 tablespoon granulated sugar
4 large
eggs
1/3 cup granulated
sugar
6 tablespoons all-purpose
flour
1 1/2 cups milk or cream (your choice)
2 teaspoons pure vanilla extract
1 teaspoon grated
lemon zest
1 tablespoon brandy (optional)
2 to 3 firm but ripe pears
Powdered sugar (confectioner's sugar), for dusting
Preparation:
Preheat the oven to 375 degrees F. Butter an
ovenproof round dish, deep dish pie plate, or
cast-iron
pan (at least 1 1/2-inches
deep). Sprinkle the bottom of the dish and sides with the 1 tablespoon
granulated sugar.
Place eggs, 1/3 cup sugar,
flour, milk or cream, vanilla extract, lemon zest, and brandy in a blender: puree till smooth.
Set aside and let rest for 10 minutes.
Meanwhile, peel, quarter,
core, and slice the pears. Arrange the pear slices in a single layer, slightly
fanned out, on the bottom of the baking dish. Pour the egg batter over the
pears.
Bake for 40 to 45 minutes or
until the top is brown and a knife inserted into the middle of the dish comes
out clean. Remove from the oven and cool for 5 minutes before serving (cake will
sink slightly). Sprinkle with powdered sugar over the top with a sieve.
Best served warm, but may be
served at room
temperature sprinkled.
Yield: about 6 to 8 servings
Variations:
Substitute other seasonal fruit
(cherries, apples, berries, plums) for the pears if you like.
