Monday, February 28, 2011

Please don't let the picture fool you. I just didn't have enough time to cut the pears into pretty little shapes for the pear clafouti. But the recipe is incredible. It sort of reminds me of a french pear tart but easier. The recipe is from The Pioneer Woman and she provides three different versions. I went with the second option and instead of ginger I added a drop of almond extract. A little goes a long way. So if you are looking for an impressive, yet easy to put together dessert please look no further.

Pear Clafouti

From The Pioneer Woman

Prep Time: 15 Minutes | Cook Time: 45 Minutes | Servings: 12

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2 whole Pears
2 teaspoons Minced Or Grated Ginger
2 Tablespoons Sugar
2 teaspoons Brandy, Optional
¾ cups All-purpose Flour
½ teaspoons Salt
½ cups Sugar
3 whole Eggs, Beaten With A Fork
2 cups Whole Milk (substitute Half With Cream If You Desire)
1 teaspoon Vanilla
Preparation Instructions

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.

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