Monday, January 11, 2016

Almond Pear Clafouti

Cooking tip: When you need pears to hold their shape in a recipe choose firmer varieties like Bosc, Anjou, or Concorde. Softer varieties like Bartlett and Comice are better for snacking and smoothies. 

Almond Pear Clafouti
Cook’s notes: Clafoutis pronunced klafuti and sometimes spelled clafouti is a baked French dessert of cherries arranged in a buttered dish and covered with a thick flan-like batter. The clafouti is dusted with powdered sugar and served lukewarm. This is a variation of the traditional recipe that serves 4-6 and was adapted from Midwest Living Fall Living. A comfort dessert that is a satisfying finish to any meal. Cinnamon and almond flavors are a perfect combination for this dessert. 
  • 4 medium pears, peeled, cored and diced
  • 2 TB. butter
  • 1 TB. Saigon cinnamon
  • 3 eggs
  • 2/3 cup heavy cream
  • 1/3 cup milk
  • 1/3 cup flour
  • 1/3 cup sugar
  • 3 TB. Amaretto or 1 tsp. almond extract
  • 2 tsp. vanilla
  • 1/8 tsp. salt
  • ¾ cup sliced almonds
  • powdered sugar
  • Preheat oven to 325 degrees. Grease a 1-1/2-2 qt, au gratin dish or a 8 x8 glass plan. 
  • In a large skillet melt butter. Over medium heat cook pears mixed with cinnamon for 5-6 minutes or until tender. Arrange cooked pears in prepared baking dish. 
  • In a medium bowl combine rest of ingredients except almonds and powdered sugar.
  • Pour batter over pears. Sprinkle with almonds. Bake uncovered 45 minutes or until puffed, lightly browned and a knife inserted off center comes out clean. The clafouti will fall as it cools.
  • Cool on a wire rack 10 minutes and sprinkle with powdered sugar. Serve immediately. 

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