Pear or apple clafoutis

8 Servings

Ingredients

Quantity Ingredient
2 cups Milk
1 cup Heavy (whipping) cream
1 cup Granulated sugar
1½ teaspoon Vanilla extract
⅔ cup Unbleached all purpose flour
5 larges Eggs
6 Granny Smith appleas or firm, ripe Anjou pears, peeled, cored, and thinly sliced
3 tablespoons Liqueur such as Calvados or Grand Marnier
Confectioners' sugar for dusting

Directions

Source: Bicycling through Provence by Sarah Leah Chase 1. Preheat the oven to 375. Generously butter a gratin dish 12 inches in diameter and 2 to 3 inches high.

2. Combine the milk, cream, sugar, and vanilla in medium-size saucepan.

Bring to a boil over medium-high heat, stirring to dissolve the sugar.

Reduce the heat to medium and boil gently to cook slightly, 2 to 3 minutes.

Remove from heat and set aside. 3. Place the flour in a medium-size bowl and using an electric mixer, beat in the eggs one at a time, scraping the sides of the bowl often, to make a smooth batter. Gradually beat in the warm milk mixture to form a smooth and thin batter. Pour into the prepared gratin dish.

4. Toss the apple or pear slices with the liqueur and arrange layers over the top of the batter; they will sink down as you work. Bake the clafoutis until firm to the touch in the centre and lightly golden on top, 1 - 1¼ hours.

5. Let the clafoutis cool to lukewarm or room temperature. Serve by cutting into pielike wedges, dusting each serving wiht confectioners' sugar.

Also excellent with whipped cream.

Posted to JEWISH-FOOD digest V97 #002 From: Heather Chalmers <HCHALMER@...> Date: Fri, 3 Jan 1997 10:22:27 -0500 (EST)

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