Almond Pear Clafouti Food

PEAR & HAZELNUT CLAFOUTIS

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.

CLAFOUTIS

Steps:

• Heat oven to 190C/fan 170C/gas 5. Oil or butter a 23cm flan dish or tin (not loose-bottomed) and scatter the berries over the base.
• Whizz all the batter ingredients in a blender until smooth, pour it over the fruits and bake for 20-25 mins until risen and golden brown. Serve 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.

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 WITH ALMONDS

Steps:

• Heat the oven to 350°F. Butter a 9-inch cake or pie pan.
• Peel the pears and cut them in half. Remove the core and any fibers and cut the halves into 1/4-inch slices. Put the slices in the prepared cake pan. Sprinkle them with the eau de vie and toss to coat; spread them in a fairly even layer. No need to be neat. Just toss in the fruit and spread it into an even layer.
• In a large bowl, whisk the eggs and sugar until lightly frothy and the sugar is dissolved. Sprinkle or sift in the flour and nutmeg and add the vanilla. Whisk until smooth. Gradually add the cream and milk, whisking just until smooth. Melt 2 Tbs. of the butter and stir it into the batter. Pour the batter over the fruit, sprinkle the almonds on top, and dot the surface with bits of the remaining 1 Tbs. butter. The batter is thin, like crêpe batter, so it's easy to pour.
• Bake until evenly puffed and brown and a skewer comes out clean, about 40 minutes. Serve warm.

BLUEBERRY CLAFOUTIS

Steps:

• Preheat oven to 350F. Use 1/2 Tablespoon butter to grease a 10.5" tart pan. Once greased, sprinkle with 1 1/2 Tablespoons of coconut palm sugar.
• Add cleaned and dried blueberries to tart pan and set aside.
• In the bowl of a food processor or blender, combine almond flour, coconut palm sugar, baking powder and sea salt. Pulse until all lumps are removed.
• Add eggs, non-dairy milk, butter, and both vanilla and almond extracts. Process until smooth. Pour over blueberries.
• If using sliced almonds, carefully place them around the perimeter of the Clafoutis.
• Gently place in oven on center rack and bake, undisturbed, for 55 to 60 minutes, until edges are brown and center looks firm.
• Remove and cool on a wire cooling rack for 15 to 20 minutes before slicing into 10 servings. Enjoy!

EASY PEAR CLAFOUTI

Steps:

• Preheat oven to 325 degrees F. Generously grease six 3/4-cup souffle dishes or six 6-ounce custard cups.
• Beat together eggs, white sugar, vanilla, and salt in a large bowl with an electric mixer on medium speed until light and frothy, about 5 minutes. Add whipping cream, then flour; beat until mixture is smooth.
• Divide half of batter among prepared dishes, then spread two-thirds of pears over batter. Pour in remaining batter and top with remaining pears.
• Bake 30 minutes, then rotate pan and sprinkle each clafouti with 1 teaspoon coarse sugar. Continue baking until puffy and lightly browned and a knife inserted off-center comes out clean, about 10 minutes more. Cool on a wire rack 10 minutes. (Clafoutis will fall as they cool.)

PEAR ALMOND CLAFOUTIS

Steps:

• Preheat oven to 375 F. Butter your baking dish. Slice pears, thinly. I left skins on as the pears were very ripe.
• I mixed everything in my vitamix, but you can mix in a kitchen aid or beat with electric mixer. Beat the eggs and sugar for a few minutes.
• Add flour, cream, milk, vanilla and almond extracts, salt and brandy. Blend on low to thoroughly mix.
• Arrange the pear slices, slightly overlapping. Pour the custard mixture over the pears. Sprinkle with the sliced almonds. Bake until the top is golden and the custard is set, 30-40 minutes. Remove from oven and cool on a rack.
• Serve warm, cold or at room temperature.

PEAR CLAFOUTI, THREE WAYS

Steps:

• Preheat oven to 375 degrees. Peel pears and slice in half. Core each half, then slice pears thinly. Arrange in a pinwheel design in a pie dish. Sprinkle 2 tablespoons of sugar and minced ginger over the top. Sprinkle brandy over the top if using.Whisk together flour, salt, eggs, sugar, milk, and vanilla until smooth. Pour over the top of the pears. Bake for 45 minutes or until poufy and no longer overly jiggly. Remove from oven and allow to cool for at least 10 minutes. Serve with freshly whipped cream flavored with sugar and cinnamon. VERSION 2: Substitute 1 1/2 cups of heavy cream for 1 1/2 cups of milk.

ALMOND PEACH CLAFOUTI

Steps:

• Mix 1/4 cup granulated sugar and the liqueur in mixing bowl.
• Add peaches and toss to coat. Let stand at room temperature 30 minutes.
• Heat oven to 350 degrees.
• Generously butter 9" round baking dish or glass pie plate.
• Toast almonds on baking sheet until light brown, 7-10 minutes. I.
• ncrease oven heat to 375 degrees.
• Process eggs, egg yolk, and remaining 1/2 cup granulated sugar in food processor fitted with steel blade until blended.
• With machine running, add butter and flour through feed tube; process 30 seconds.
• Add milk, almond extract, 3 peach slices, and all the liquid from peaches; process until smooth, about 30 seconds longer.
• Pour enough batter into prepared dish to measure 1/4" deep.
• Bake just until set, 5-7 minutes.
• Arrange peaches over baked batter and sprinkle with almonds.
• Cover with remaining batter.
• Bake until puffed and top is browned, 35-45 minutes.
• Let cool slightly on wire rack.
• Sift confectioner's sugar over top and serve warm, topping each serving with a dollop of whipped cream.

CHERRY ALMOND CLAFOUTI

Steps:

• Preheat the oven to 375 degrees F. Butter a 9 1/2-inch pie dish and evenly sprinkle with the 2 tablespoons sugar.
• Put the cherries in the prepared pie dish, spreading out evenly.
• Add the eggs, almond extract, pinch salt, remaining 1/3 cup sugar and the almond milk to a medium bowl and whisk until combined. Sift the flour into the egg mixture and whisk until smooth. Pour the egg mixture over the cherries. Carefully place the pie dish into the oven and bake until set and a cake tester inserted into the center comes out clean, 30 to 35 minutes. Cool to room temperature, if you can wait that long! Then lightly dust with confectioners' sugar and scatter the blanched almonds, if desired, and serve.

ALMOND PEAR CLAFOUTI

Steps:

• Preheat the oven to 400°F. and butter a 10-by 2-inch round (1-quart capacity) baking dish. In the dish toss the pears gently with the lemon juice and spread them evenly in the dish.
• In a blender grind fine 1/2 cup of the almonds, add the milk, 6 tablespoons of the butter, the eggs, the vanilla, and the almond extract, and blend the mixture until it is smooth. In a bowl whisk together the flour, 1/2 cup of the sugar, and a pinch of salt and stir in the milk mixture, stirring until the batter is combined well. Pour the batter over the pears, drizzle it with the remaining 2 tablespoons butter, and sprinkle it with the remaining 2 tablespoons sugar and remaining 1/4 cup almonds. Bake the clafouti in the middle of the oven for 40 minutes, or until it is golden brown, and let it cool on a rack for 15 minutes. Serve the clafouti warm.

ALMOND PEAR CLAFOUTI

Steps:

• Butter a 10 inch deep dish pie pan (1 quart capacity).
• In a bowl, toss the pears with the lemon juice.
• Spread pears evenly in pie pan.
• In a blender, grind 1/2 cup of the almonds until finely ground.
• Add milk, 6 tablespoons butter, eggs, vanilla, and almond extract.
• Blend mixture until smooth.
• In a bowl, mix together flour, 1/2 cup sugar, and a pinch of salt.
• Stir in the milk mixture, until the batter is well combined.
• Pour the batter over the pears.
• Drizzle the remaining 2 tablespoons of butter over the batter.
• Sprinkle with the remaining 2 tablespoons of sugar and 1/3 cup of almonds.
• Bake at 400 degrees for 40 minutes or until golden brown.
• Let cool on a rack for 15 minutes.
• Serve warm.