PEAR AND HAZELNUT CLAFOUTIS
Australian Gourmet Traveller recipe for pear and hazelnut clafoutis,
Provided by Dietmar Sawyere
Time 1h
Yield Serves 4
Number Of Ingredients 14
Steps:
- For poached pears, stir sugar, vanilla bean and seeds and 400ml water in a saucepan over medium-high heat until sugar dissolves, add pears and liqueur, weight with a plate and bring to the simmer. Cover with a tight-fitting lid, reduce heat to low, simmer for 2 minutes, then cool pears completely in poaching liquid (1 hour). Drain pears and thinly slice.
- Preheat oven to 180C. Spread hazelnuts on an oven tray and roast, shaking occasionally, until browned (8-10 minutes). Rub with a tea towel to remove skins, then coarsely crush with the flat of a chef's knife and set aside.
- Beat butter and sugar in an electric mixer until pale and creamy (6-8 minutes), add eggs one at a time, beating well after each addition. Add milk, beat to combine, then sieve in flour, hazelnut meal and baking powder and fold to combine.
- Spread a 1cm-thick layer of clafoutis mixture in four buttered 200ml 12cm-diameter ovenproof dishes, arrange sliced pear on top, scatter with crushed hazelnuts and bake until golden and just cooked through (15-20 minutes). Dust with icing sugar and serve hot with vanilla bean ice-cream.
Nutrition Facts : ServingSize Serves 4
PEAR CLAFOUTIS
It sounds odd to say that a recipe's biggest problem is that it looks too good, but that's sort of the case with this pear clafoutis, a crustless custard fruit tart that often looks a lot sweeter and richer that it actually is. Usually made with cherries, this rustic French dessert adapts easily to any kind of seasonal fruit. If desired, brush top with warmed fruit preserves and honey and garnish with whipped cream, creme fraiche, or ice cream.
Provided by Chef John
Categories World Cuisine Recipes European French
Time 1h
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 218 calories, Carbohydrate 28.3 g, Cholesterol 81.2 mg, Fat 9.2 g, Fiber 2.5 g, Protein 6.1 g, SaturatedFat 3.4 g, Sodium 115.4 mg, Sugar 16.4 g
CLAFOUTIS OF PEAR WITH HAZELNUTS
A lovely, comfort dessert starring pears and nuts.
Provided by Lynne Mullins
Categories Dessert
Time 1h30m
Yield SERVES
Number Of Ingredients 10
Steps:
- To make clafoutis batter, mix all dry ingredients. Whisk together eggs and cream. Combine both mixtures and leave to rest for several hours or overnight in the fridge. To poach pears, bring water, sugar and spices to the boil and reduce heat. Peel, halve and core pears (using a melon baller). Place pears into the syrup, cut side up. Place a circle of baking paper on the surface, then lower a plate on to the pears to hold them under the syrup. Poach gently for about 15 minutes or until tender. Allow to cool in the syrup. Preheat oven to 180C. Butter and sugar 1 large or 6 small porcelain moulds (Sibley uses oval baking moulds 15 centimetres by 10 centimetres). Slice pears into 4 pieces and lay on the bottom of the moulds. Pour the clafoutis batter over the pears. Sprinkle with icing sugar and crushed hazelnuts and cook for 15 minutes (smalls) or 22 minutes (large) or until springy but a little wobbly in the centre. Cool slightly. Serve with pouring cream or ice-cream. Makes 6 individual or 1 large clafoutis
PEAR & HAZELNUT CLAFOUTIS
Combine the flavours of pear and hazelnut to make this stunning dessert. Make sure to serve the clafoutis warm - and don't forget the cream or crème fraîche
Provided by Diana Henry
Categories Dessert
Time 45m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the hazelnuts in a food processor and whizz until finely ground. Add the flour, eggs, extra yolks, sugar, milk, cream and vanilla and whizz until you have a smooth batter.
- Halve, core and slice the pears (you can peel them first if you like, but I usually don't). Arrange the pear slices in a 26 x 33cm ceramic, cast iron or copper gratin dish, then pour in the batter. Bake for 30-35 mins, or until the batter is set in the centre, golden and slightly souffléd.
- For the topping, toast the hazelnuts in a dry frying pan (keep a close eye on them - they can go from toasted to burnt very quickly), then roughly chop them so you're left with a mixture of halved and more finely chopped nuts. Scatter over the clafoutis, then sieve a little icing sugar over the top. Leave to sit for 10-15 mins (the clafoutis will deflate a little). Serve warm with crème fraîche or pouring cream.
Nutrition Facts : Calories 422 calories, Fat 30 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
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.
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