Total Pageviews

Showing posts with label PEAR CLAFOUTIS FOR FALL๐Ÿ(FRANCE)๐Ÿ‡ซ๐Ÿ‡ท. Show all posts
Showing posts with label PEAR CLAFOUTIS FOR FALL๐Ÿ(FRANCE)๐Ÿ‡ซ๐Ÿ‡ท. Show all posts

Monday, September 14, 2020

••••PEAR CLAFOUTIS FOR FALL๐Ÿ(FRANCE)๐Ÿ‡ซ๐Ÿ‡ท๐Ÿฅ›๐Ÿณ๐Ÿš๐Ÿฎ๐Ÿ‹๐Ÿงˆ๐Ÿ!!••••

(Source: Pinterest and LinkedIn photos and curiouscuisiniere.com recipe and photo and unsplash photos and pexels photo and Wikipedia photo and handluggageonly.co.uk photo and Oliver’s travels.com photo  and Caroline Williams recipe and the dizzy cook recipe and photos and upbeat duck video and Fergie’s kitchen video and Caitlin Cooks video and The Food Channel video and Amallia Eka video and Food wishes video and Wondermint kids video and Kitchen Cat video and KC Quaretti video and Ina Gartan’s Food Network video and Chef in my kitchen video UK video and Kathy Memoji photo)























••••PEAR CLAFOUTIS FOR FALL๐Ÿ(FRANCE)๐Ÿ!!
                       ••••HERE’S THE VIDEO!!


Pear Clafouti in a white baking dish on a wooden table
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 
Servings8 servings
Calories165 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
  1. 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. 

  2. 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.

  3. 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
  • To make gluten free, sub 1:1 gluten free flour. 
Nutrition Facts
Pear Clafouti
Amount Per Serving 
Calories 165Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 102mg34%
Sodium 109mg5%
Potassium 51mg1%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 12g13%
Protein 4g8%
Vitamin A 376IU8%
Vitamin C 1mg1%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
https://thedizzycook.com/wprm_print/472
                      ••••HERE’S THE VIDEO!!


   ••••KATHY’S TOUR OF FOOD CONTINUES IN
         ••••FRANCE ๐Ÿ‡ซ๐Ÿ‡ท!!  PLEASE JOIN ME!!
                       ••••HERE’S THE VIDEO!!


         ๐Ÿ‚••••PERFECT RECIPE FOR FALL๐Ÿ!!
                     ••••HERE’S THE VIDEO!!

                      ••••HERE’S THE VIDEO!!


                    ••••HERE’S THE VIDEO!!

                      ••••HERE’S THE VIDEO!!
                       ••••HERE’S THE VIDRO!!


                   ••••HERE’S THE VIDEO!!


                        ••••HERE’S THE VIDEO!!


                        ••••HERE’S THE VIDEO!!


                     ••••HERE’S THE VIDEO!!


         ••••PHOTOS BY CAROLINE WILLIAMS๐Ÿ!!
๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ๐Ÿงˆ๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ๐Ÿงˆ๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ๐Ÿงˆ๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ๐Ÿงˆ๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ๐Ÿงˆ๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ๐Ÿงˆ๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ๐Ÿงˆ๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ๐Ÿงˆ๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ๐Ÿงˆ๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ๐Ÿงˆ๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ๐Ÿงˆ๐Ÿ‡ซ๐Ÿ‡ท๐Ÿ๐Ÿงˆ