Pear clafouti
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Pear eau-de-vie or liqueur |
| 2 | tablespoons | Mild-flavored honey |
| 2 | pounds | Pears (6 medium sized) |
| 3 | larges | Eggs |
| 1 | Vanilla bean OR | |
| ½ | teaspoon | Vanilla extract |
| ¼ | cup | Sugar |
| ⅔ | cup | Sifted unbleached white flour |
| ½ | cup | Plain non-fat yogurt |
| pinch | Salt | |
Directions
From "Provencal Light" by Martha Rose Shulman (Bantam, 472pp., $29.95) Combine the pear eau-de-vie and honey in a bowl. Peel, core and slice pears into the bowl. Toss and let sit for 30 minutes or longer.
Preheat the oven to 400'F. Butter a 10½" ceramic tart pan or baking dish. In the bowl of an electric mixer or with a whisk, beat together the eggs, seeds from the vanilla bean (or vanilla extract) and sugar.
Slowly. beat in the flour. Add the yogurt and salt. Drain the pears and add their marinade. Mix together well.
Arrange the pears in the baking dish. Pour in the batter. Bake for 30-35 minutes or until the top is beginning to brown and the calfouti is firm. Remove from the heat and cool on a rack. Serve warm or at room temperature.
NOTE: Williams Pear Brandy, by Clear Creek Distillery, and Marie Brizard Poire William liqueur are two brand names that can be used.
Pear nectar may be substituted. Per serving: 251 calories; 4.3 grams fat; (1⅕ grams saturated fat; 15% calories from fat); 159⅗ milligrams cholesterol; 102⅘ milligrams sodium. Submitted By MICHAEL ORCHEKOWSKI On 08-09-95