Pear or apple clafoutis
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Milk |
| 1 | cup | Heavy (whipping) cream |
| 1 | cup | Granulated sugar |
| 1½ | teaspoon | Vanilla extract |
| ⅔ | cup | Unbleached all purpose flour |
| 5 | larges | Eggs |
| 6 | Granny Smith appleas or firm, ripe Anjou pears, peeled, cored, and thinly sliced | |
| 3 | tablespoons | Liqueur such as Calvados or Grand Marnier |
| Confectioners' sugar for dusting | ||
Directions
Source: Bicycling through Provence by Sarah Leah Chase 1. Preheat the oven to 375. Generously butter a gratin dish 12 inches in diameter and 2 to 3 inches high.
2. Combine the milk, cream, sugar, and vanilla in medium-size saucepan.
Bring to a boil over medium-high heat, stirring to dissolve the sugar.
Reduce the heat to medium and boil gently to cook slightly, 2 to 3 minutes.
Remove from heat and set aside. 3. Place the flour in a medium-size bowl and using an electric mixer, beat in the eggs one at a time, scraping the sides of the bowl often, to make a smooth batter. Gradually beat in the warm milk mixture to form a smooth and thin batter. Pour into the prepared gratin dish.
4. Toss the apple or pear slices with the liqueur and arrange layers over the top of the batter; they will sink down as you work. Bake the clafoutis until firm to the touch in the centre and lightly golden on top, 1 - 1¼ hours.
5. Let the clafoutis cool to lukewarm or room temperature. Serve by cutting into pielike wedges, dusting each serving wiht confectioners' sugar.
Also excellent with whipped cream.
Posted to JEWISH-FOOD digest V97 #002 From: Heather Chalmers <HCHALMER@...> Date: Fri, 3 Jan 1997 10:22:27 -0500 (EST)