Pear and honey clafoutis (provencal tart)

1 servings

Ingredients

Quantity		Ingredient
		PEAR AND HONEY CLAFOUTIS (Provencal Tart)
		~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~
		2-3 ea Bartlett, Anjou or Comice Pears (about 1 lb/500 g total)
1	each	Lime; juice of
4	eaches	Eggs; extra-large
		~~~~~~~~~~~
1	each	Preheat oven to 350F.
2	eaches	Generously butter a 9-inch (23 cm) diameter glass quiche pan.
3	eaches	Place the pan on a heavy-duty baking sheet lined with foil.
4	eaches	Peel and core the pears, and cut them into thin slices.
5	eaches	Place the slices in a small bowl, add the lime juice and toss.
6	eaches	In a medium bowl, whisk together the eggs, sugar butter and cream.
7	eaches	Stir in the ginger (if
⅓	cup	Granulated Sugar (75 ml)
2	teaspoons	Butter; unsalted; melted (25 ml)
	x	Heavy Cream (250 ml)
1	teaspoon	Ginger; ground (optional) (5 ml)
1	each	Lime; Julienned zest of
⅓	cup	Honey (75 ml) using) and the lime zest.
8	pounds	A thin layer of the egg mixture into the quiche pan.
9	eaches	Drain the pear slices and layer them over the egg mixture.
10	pounds	In the remaining egg mixture.
11	eaches	Dribble the honey overthe top.
12	eaches	Bake until the top is puffed and browned and the filling is set, 25
		To 30 minutes.
13	eaches	Serve the clafoutis warm. Serves 6-8.

PREPARATION

From: Celebrity Chef by Glenn Esterly in TV Guide 31 Dec, 1994 Submitted By SAM LEFKOWITZ On 12-31-94