Almond Pear Clafouti Recipe - Cooking Index
Almond Pear Clafouti Recipe - Cooking Index
| 4 | Firm-ripe pears - peeled, cored, | |
| And sliced | ||
| 2 tablespoons | Fresh lemon juice | |
| 3/4 cup | Sliced blanched almonds | |
| 3/4 cup | Milk | |
| 1/2 cup | Unsalted butter - (1 stick) - melted, cooled | |
| 3 cups | Eggs - beaten lightly (large) | |
| 1/2 teaspoon | Vanilla | |
| 1/2 teaspoon | Almond extract | |
| = (preferably pure) | ||
| 3/4 cup | Self-rising cake flour | |
| 1/2 cup | Sugar - plus | |
| 2 tablespoons | Sugar |
Preheat the oven to 400 degrees. 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 out evenly.
In a blender finely grind 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 golden brown. Let it cool on a rack for 15 minutes. Serve the clafouti warm.
This recipe yields 6 to 8 servings.
Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C40) - from the TV FOOD NETWORK
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