Pear Clafoutis With Phyllo Crisps Cider Sauce And Quince Sorbet Recipes

PEAR CLAFOUTIS WITH PHYLLO CRISPS, CIDER SAUCE, AND QUINCE SORBET

Steps:

• Make phyllo crisps:
• Arrange 1 sheet of phyllo on a work surface (keep remaining sheets covered), then brush with some butter and sprinkle with 1 tablespoon sugar. Cut sheet in half crosswise to form 2 rectangles and crumple each into a peaked free-form round, about 4 inches in diameter. Transfer to a baking sheet with a metal spatula and form 4 more crisps in same manner with remaining phyllo, butter, and sugar. Let dry, uncovered, at room temperature at least 8 hours.
• Put oven rack in middle position and preheat oven to 500°F.
• Bake crisps until golden, 2 to 4 minutes (watch closely, since they burn easily). Transfer with spatula to a rack to cool.
• Make pastry cream:
• Whisk together yolks and 2 tablespoons sugar in a metal bowl. Sift flour and cornstarch into bowl and whisk until combined well.
• Scrape seeds from vanilla beans with a sharp knife into a small heavy saucepan, reserving pods for another use. Add milk and remaining 2 tablespoons sugar and bring to a boil.
• Add hot milk to egg mixture in a stream, whisking, and transfer to saucepan. Simmer, whisking, 3 minutes, then remove pan from heat and whisk in butter.
• Force pastry cream through a fine-mesh sieve into a bowl and chill, its surface covered with wax paper, 1 hour.
• Make almond cream:
• Beat together butter, sugar, flours, and salt in a bowl with an electric mixer at medium speed until pale and fluffy, 1 to 2 minutes. Add egg and beat well.
• Cook pears:
• Put oven rack in middle position and preheat oven to 300°F.
• Peel pears, then quarter lengthwise and core. Melt butter in a 12-inch ovenproof heavy skillet over moderately high heat until foam subsides, then sauté pears, turning occasionally, 2 minutes. Sprinkle sugar over pears and cook, turning occasionally, until sugar is melted and pears begin to turn pale golden, about 5 minutes.
• Transfer skillet to oven and roast pears until very tender, 5 to 7 minutes, then cool to room temperature.
• Bake clafoutis:
• Increase oven temperature to 350°F. Butter ramekins generously and coat with sugar, knocking out excess.
• Whisk pastry cream into almond cream until combined well. Spread 1/4 cup cream evenly in bottom of 1 ramekin and top with 2 pieces of pear. Spread another 1/4 cup cream over pears and top with 2 more pieces of pear. Repeat in remaining 5 ramekins. Arrange ramekins on a baking sheet and bake clafoutis until puffed and golden, 30 to 35 minutes. Cool in ramekins on a rack 1 hour.
• Put 1 clafoutis (in ramekin) on each of 6 large plates and top each with a phyllo crisp. Serve cider sauce and quince sorbet on the side.

PEAR CLAFOUTIS

Steps:

• Preheat oven to 325°F. Generously butter 9-inch-diameter deep-dish glass pie plate. Beat eggs, 1/2 cup sugar and salt in medium bowl to blend. Whisk in flour. Add milk, butter, vanilla and lemon peel and whisk until smooth. Arrange pears in bottom of prepared plate. Pour custard over pears.
• Bake until clafoutis is set in center and golden on top, about 55 minutes. Sprinkle powdered sugar over and serve.

CIDER SAUCE

Steps:

• Scrape seeds from vanilla bean with a sharp knife into a 2- to 3-quart heavy saucepan. Quarter apples (do not peel or core) and add to vanilla seeds along with pod and remaining ingredients. Simmer, uncovered, 1 hour.
• Pour sauce through a fine-mesh sieve into a blender (do not press on solids) and blend until emulsified (use caution when blending hot liquids). Serve immediately.

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.

PEAR CLAFOUTIS

Steps:

• Combine the pear eau-de-vie and the honey in a bowl. Peel, core and slice the pears and toss with the mixture. Let sit for 30 minutes.
• Preheat the oven to 375 degrees. Butter a 10-inch ceramic tart pan or baking dish.
• In the bowl of an electric mixer or with a whisk, beat together the eggs, the seeds from the vanilla bean and the sugar. Pour off the marinade from the pears and add to the egg mixture. Gradually beat in the flour, then beat in the yogurt, milk and salt.
• Arrange the pears in the baking dish. Pour on the batter. Place in the oven and bake 40 to 50 minutes, until the top is beginning to brown. Serve hot or warm.

PEAR CLAFOUTIS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch baking dish generously with 1 tablespoon butter.
• Whisk eggs, 1/3 cup sugar, milk, salt, nutmeg, vanilla extract, almond extract, and flour together in a bowl for batter.
• Reserve 12 to 14 pear slices for topping and add remaining pear slices to the prepared baking dish. Pour batter over pears in the baking dish and top with almonds. Shake and tap the dish gently on the countertop to let mixture settle. Lay reserved pear slices flat on top. Melt remaining butter and brush over pears. Sprinkle with 1/2 tablespoon sugar.
• Bake in the preheated oven until top is golden, fruit is soft, and custard is set, about 45 minutes. Remove from the oven and let cool to room temperature before serving, or serve chilled.