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.
APPLE CLAFOUTIS
Clafoutis is a French dessert which combines fresh fruit and custard. Just like a souffle, it rises beautifully then it deflates once cooled. It's best made in a cast iron skillet but any oven-proof skillet will work. Sprinkle with powdered sugar just before serving.
Provided by Yoly
Categories World Cuisine Recipes European French
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Mix eggs and brown sugar in a bowl until smooth. Whisk in flour and salt. Slowly add milk, stirring constantly until well combined. Stir in vanilla extract and set aside to rest.
- Melt butter, brown sugar, and water in a 10 1/4-inch cast iron skillet over medium-high heat. Stir frequently until mixture starts to boil. Reduce heat to medium; swirl skillet, but do not stir, until mixture starts to thicken, about 2 minutes. Add apples and cinnamon. Cook and stir until apples are crisp-tender and starting to brown, 15 to 18 minutes. Remove from heat.
- Stir egg mixture and pour over the apples in the skillet.
- Bake in the preheated oven until edges are golden brown and custard is set, 28 to 35 minutes.
Nutrition Facts : Calories 276 calories, Carbohydrate 40.5 g, Cholesterol 115.7 mg, Fat 10.8 g, Fiber 2.3 g, Protein 5.5 g, SaturatedFat 5.9 g, Sodium 185.2 mg, Sugar 33.2 g
CARAMEL LADY APPLES AND SECKEL PEARS
Steps:
- Insert a licorice stick or bamboo skewer into the stem end of each apple and pear. Reserve. In a medium heavy bottomed saucepan over medium heat, combine the sugar, water, lemon juice, lemon peel and vanilla extract. Cook, stirring, until the sugar melts. Increase the heat to high and cook until the mixture is golden amber in color. (Do not stir the mixture once you have stirred the mixture.) Remove the caramel from the heat. One at a time, dip the apples and pears in the caramel, twirling and swirling them to coat completely. Transfer the coated fruit to a wire rack and let the caramel harden, about 10 to 15 minutes. Continue dipping the apples and pears until all have been coated with the caramel. Store the caramel apples in pears in a cool, dry place (not the refrigerator), wrapped in cellophane if desired, until ready to serve up to 2 days.
APPLE CLAFOUTI
Provided by Michael Chiarello : Food Network
Categories dessert
Time 35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Make the batter: Sift the flour, sugar, cinnamon and salt into a bowl. In a separate bowl, whisk the eggs, egg yolk, and milk until well blended. Add about 1/3 of the egg mixture to the flour mixture and whisk until smooth, then gradually incorporate the remaining egg mixture. Whisk until well blended. Cover with plastic wrap and refrigerate while you prepare the apples.
- Cook the apples: With the tip of a knife, scrape the vanilla bean seeds from the pod into an ovenproof 10-inch cast iron or stainless steel skillet. Add the pod and the butter and cook over moderately high heat until the butter turns nut brown. Add a pinch of salt. Add the apples and cook, stirring often, until slightly softened, about 2 minutes. Remove the vanilla bean pod and discard. Sprinkle the apples with the sugar, reduce the heat to moderately low, and cook until the apples are almost cooked through and the sugar has melted and is coating the apples in a light syrup. Add the grappa or other brandy off the fire while pouring, place back on the fire, wait for flame to die down, the swirl the pan briefly. Spread the fruit evenly in the skillet.
- Working quickly, pour batter evenly over the fruit. Bake until the edges of the clafouti are puffed and browned and the center is set, about 15 minutes.
- Put some confectioners' sugar in a sieve and generously dust the surface of the clafouti. Serve warm directly from the pan with a dollop of creme fraiche.
- Michael's Notes: If you plan to serve individual clafoutis from mini pans, heat the pans in the oven until quite hot, about 5 minutes, then divide the cooked fruit among the pans, top with the batter, and bake. Cooking time will vary depending on the size of the pans.
- To make a cherry clafouti, use 1 1/4 cups pitted cherries. Substitute 1 teaspoon grated lemon zest for the cinnamon and orange flavored liqueur (recommended: Grand Marnier) for the grappa.
CARAMEL APPLES AND PEARS
Steps:
- Insert a licorice stick, cinnamon stick, or bamboo skewer into the stem end of each apple and pear. Spread the granola on a baking sheet; reserve. Have ready 1 or more cooling racks or a large sheet of parchment paper for cooling the caramel fruits.
- In a saucepan over low heat, combine the sugar, corn syrup, vanilla extract, and water. Cook, stirring, until the sugar melts. Add the butter and cream, raise the heat to medium-high, and bring to a boil. Cook, stirring occasionally, until the caramel registers 240 degrees F on a candy thermometer, about 10 minutes. Remove from the heat and let cool for 2 minutes.
- One at a time, dip the apples and pears in the caramel, twirling and swirling them to coat completely. Dip the tops in the granola to coat them, then transfer to the cooling rack or the parchment paper to cool. As the apples and pears cool, the caramel will set. Store the caramel apples and pears, wrapped in cellophane if desired, in a cool, dry place until ready to serve or up to 2 days.
APPLE OR PEAR CLAFOUTI (AN EASY FRENCH DESSERT)
I'd never heard of this dessert until I ate it in a small hotel at the foot of the French Pyrenees. I came back home and was able to find this recipe on the internet-- I believe a French cuisine website, but the name escapes me. Quick, easy, and yummy, too. Preparation time includes resting time.
Provided by FlemishMinx
Categories Dessert
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 673.6, Fat 19.5, SaturatedFat 10.7, Cholesterol 179.2, Sodium 156.3, Carbohydrate 116.9, Fiber 9.2, Sugar 61.9, Protein 11.9
CARAMEL APPLE GRANOLA POTS
Try using pear here instead of apple or the addition of ground ginger or cardamom would work really well alongside or instead of the cinnamon. Choosing a good quality yogurt will bring this simple dish to the next level.
Provided by Donal Skehan
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a large frying pan over a medium heat, add the apples, toss in the sugar and fry for a minute or two tossing occasionally, followed by the cinnamon. Add the butter, toss to melt and then stir through the maple syrup.
- While the apples are cooking heat another dry frying pan over a medium high heat. Add the oats and toast for 1 minute in the pan, tossing to evenly cook the oats. Add the coconut oil, maple syrup and cinnamon, stir through and allow to cook for another minute.
- Spread the yoghurt in the base of a shallow bowl, top with the granola followed by the stewed apple and drizzle with caramel sauce from the pan.
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EASIEST CARAMEL APPLE CLAFOUTIS RECIPE | BON APPéTIT
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4.2/5 (36)Estimated Reading Time 6 minsServings 8
- Arrange a rack in center of oven; preheat to 400°. Make the batter first because it needs to rest for a few minutes. Whisk 4 eggs and ½ cup brown sugar in a large bowl until sugar is dissolved and mixture is completely smooth, about 30 seconds. Whisk in ⅓ cup flour and ½ tsp. salt until smooth, then stream in 1½ cups half-and-half and whisk until mixture is homogenous. Add 2 Tbsp. whiskey and 2 tsp. vanilla and mix once just to combine; set aside.
- Prepare your apples: Using a vegetable peeler, remove all of the peel, then stand apples upright and slice down along core, working all the way around to remove big lobes of flesh. Cut lobes lengthwise into 1"-thick slices. Discard peel and cores; set aside slices.
- Combine 5 Tbsp. butter, remaining ⅓ cup brown sugar, and 3 Tbsp. water in a large heatproof skillet (cast iron is ideal, but you can use any stainless steel skillet that can go in the oven—no plastic handles!). Heat over medium, stirring, until butter is melted and sugar is dissolved. Increase heat to medium-high and bring mixture to a boil. Cook, without stirring but occasionally swirling skillet, until toffee is thickened and bubbles are slightly slower to pop, about 2 minutes.
- Add apple slices to skillet and cook, shaking or stirring to toss apples occasionally, until just tender and golden across some surfaces, 10–15 minutes. Remove skillet from heat and scrape apple toffee mixture into a large heatproof bowl.
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