Kathy’s Vintage Modern Recipes🍕🍔🍝!!: ••••PEAR CLAFOUTIS FOR FALL🍁(FRANCE)🇫🇷🥛🍳🍚🍮🍋🧈🍐!!••••

Monday, September 14, 2020

••••PEAR CLAFOUTIS FOR FALL🍁(FRANCE)🇫🇷🥛🍳🍚🍮🍋🧈🍐!!••••

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••••PEAR CLAFOUTIS FOR FALL🍁(FRANCE)🍁!!

••••HERE’S THE VIDEO!!

Pear Clafouti

Prep Time

25 mins

Cook Time

35 mins

Total Time

1 hr

Adapted from Ina Garten's Barefoot Contessa, this pear clafouti is alcohol-free and can be made gluten free as well.

Course: Dessert

Cuisine: American

Keyword: Alcohol free clafouti, Pear Clafouti

Servings: 8 servings

Calories: 165 kcal

Ingredients

1 tbsp unsalted butter at room temperature I used Kerrygold
1/3 cup + 1tbsp granulated sugar
3 extra large large eggs at room temperature
6 tbsp all-purpose flour
1-1/2 cups heavy cream
2 tsp pure vanilla extract
1/4 tsp kosher salt
2 tbsp pear juice
2-3 firm Bartlett (or green) pears
Optional: powdered sugar or fresh whipped cream

Instructions

Preheat oven to 375 degrees. Butter a 10 inch round baking dish. You could also use a large cast iron pan or a pie dish here. Sprinkle the bottom and sides with the extra tbsp of 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, salt, and pear juice. Set aside for at least 10 minutes, but up to 30 minutes is ok.
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. Mine took closer to 45 but I used a smaller, deep dish and had other things baking in the oven as well.
Serve warm or at room temperature, sprinkled with powdered sugar or whipped cream.

Recipe Notes