Asian Pear Clafouti With A Citrus Ginger Glaze Recipes
PEAR CLAFOUTI
Steps:
- Preheat the oven to 375 degrees F.
- Butter a 10 x 3 x 1 1/2-inch 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 in the bowl of an electric mixer fitted with the paddle attachment 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.
CRANBERRY PEAR CLAFOUTI
A very pleasant breakfast treat, from Morning Glories by Donna Leahy. Simple, with lovely flavor. This fruit combination is quite nice, but other fruits you have on hand would work as well.
Provided by pattikay in L.A.
Categories Breakfast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375. Butter a 9 inch glass pie plate.
- In a medium bowl, whisk together eggs and sugar till lightly colored.
- Whisk in the flour and half and half. Stir in the melted butter.
- Pour the mixture into the prepared pie plate.
- Arrange the pears in the batter (you can leave the pears in halves, but I cubed mine) and surround with cranberries.
- If desired, dust top with sugar and cinnamon (or whatever spices you like - I added in some allspice as well).
- Bake for 25 to 30 minutes, or till the pears are tender and the custard is lightly browned.
- Cool slightly and serve.
- (The original recipe says this serves 6-8, but 3 of us polished it off at breakfast quite easily).
Nutrition Facts : Calories 329, Fat 16, SaturatedFat 9.2, Cholesterol 143.6, Sodium 114.5, Carbohydrate 43.8, Fiber 4.6, Sugar 29.6, Protein 5.5
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