Easy Pear Clafouti Food

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 oven to 375 degrees F (190 degrees C).
• Butter a 10 1/2-inch round baking dish or pie plate. Fan pear slices out in a single layer in the bottom.
• Beat eggs and sugar together using an electric mixer fitted with a paddle attachment on medium speed until light and fluffy, about 3 minutes. Mix in heavy cream, flour, kirsch, lemon zest, vanilla extract, cardamom, and salt on low speed until batter is smooth. Set batter aside to rest, about 15 minutes.
• Pour batter over the pears in the baking dish.
• Bake in the preheated oven until set and golden brown, 40 to 45 minutes. Let cool briefly, about 15 minutes. Serve warm, sprinkled with confectioners' sugar.

BASIC CLAFOUTIS

Steps:

• 1. Preheat the oven to 325°F. In a large bowl, whisk together the milk, eggs, sugar, vanilla, and butter until the sugar is dissolved. Add the flour and whisk until smooth. Pour the batter into a cast iron skillet or pie pan.
• 2. Now add your favorite fruit or flavoring (see below). Bake until the clafoutis is beautifully puffed and golden, 35-40 minutes. Serve immediately.
• Clafoutis Variations: Concord Grape Clafoutis: Once the batter is in the skillet, scatter 2 cups slightly crushed Concord or other black or red grapes on top. Cherry Clafoutis: Scatter 2 cups pitted cherries onto the batter once it's poured into pie plates. Pear Clafoutis with Pear Eau de Vie: Core 1 ripe pear and cut into pieces. Pour the batter into the skillet and top with the pear pieces. Bake. Drizzle with 2 tablespoons eau de vie and serve immediately. Milk Chocolate and Hazelnut Clafoutis: Melt 1 cup chopped milk chocolate in a large mixing bowl set above a simmering pot of water. Fold in the clafoutis batter until smooth and fully incorporated. Pour into a skillet or pie plate, sprinkle with 1/4 cup coarsely chopped hazelnuts, and bake.

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.

APPLE OR PEAR CLAFOUTI (AN EASY FRENCH DESSERT)

Steps:

• Sift flour, sugar and baking powder into a bowl.
• Make a well in the center of mixture and add the eggs, milk and vanilla extract.
• Mix in well to form a smooth batter.
• Add 4 TBS of the melted butter.
• Let batter stand for 30 minutes while preparing the fruit.
• Pre-heat the oven to 450°F.
• Butter an 8 inch round cake tin.
• Stir the fruit into the batter and pour into the tin.
• Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
• Cool in the tin for 5 minutes, then turn out onto a wire rack.
• Serve warm, or cold.

PEAR CLAFOUTI

Steps:

• Preheat the oven to 375 degrees F.
• Butter a 10" 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 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 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.

PEACH CLAFOUTI

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together eggs and flour until combined. Add sour cream, milk, granulated sugar, vanilla, and salt and whisk to combine. Pour mixture into four 2-cup baking dishes or a 3-quart baking dish. Scatter peaches in a single layer in batter. Bake until custard is browned at edges and center is set, 30 minutes. Let cool slightly. Serve warm, dusted with confectioners' sugar.

VANILLA PEAR CLAFOUTIS

Steps:

• Preheat oven to 325°F. Combine wine and pears in large bowl; let stand 10 minutes. Drain pears, reserving 1/4 cup wine.
• Butter 9-inch-diameter glass pie dish. Beat eggs, sugar and salt in medium bowl to blend. Whisk in flour. Add milk, butter, vanilla and reserved 1/4 cup wine; whisk until smooth. Arrange pears in prepared dish. Pour batter over pears.
• Bake clafoutis until center is set and top is golden, about 55 minutes. Cool 10 minutes. Sift powdered sugar generously over top. Cut into wedges; serve warm.

PEAR AND DRIED CHERRY CLAFOUTI

Steps:

• Preheat oven to 400 degrees. Butter a 10-inch ceramic tart dish or 9 1/2-inch pie plate. Dust with flour, and tap out excess; set aside. Put cherries in a medium bowl, and cover with boiling water by 1 inch. Let stand until plump, about 10 minutes.
• Cut pear lengthwise into 1/8-inch-thick slices; fan over bottom of prepared dish. Blend milk, cream, eggs, vanilla, sugar, flour, and salt in a blender until smooth, about 1 minute. Pour batter over pear.
• Drain cherries; sprinkle over batter. Bake until golden and set, about 25 minutes. Let stand 15 minutes. Cut into wedges.

PEAR CLAFOUTI

Steps:

• Preheat oven to 350 degrees.
• Grease a 9-inch cake pan, and dust with sugar.
• Place butter in a large pan over medium heat. When it turns golden brown, add as many pears as will fit in one layer. Saute pears for about two minutes per side, just to soften them. Remove and set aside. Repeat with more butter and the rest of the pears if necessary.
• Lay fruit around bottom of sugared cake pan in concentric circles, covering entire bottom.
• In a mixing bowl, beat eggs and the 1/4 cup of sugar. Sift in the flour and blend well. Beat in the baking powder, liqueur, milk and melted butter. Pour over fruit.
• Place clafoutis in oven, and cook for 30 minutes. Let cool to room temperature before slicing and serving, perhaps with a fruit puree of your choice.