So this morning I was able to go to a friends baby shower & they were serving brunch! YUMMY!! I just love breakfast food! I tried a new recipe that I got from my mom & it was a hit! So delicious! Anyhow, a lot of the girls wanted the recipe so here it is!
Pear Clafouti
serves 8
1 Tablespoon butter, room temperature
1/3 cup plus 1 Tablespoon sugar
3 Extra large eggs (or 4 large eggs), room temperature
6 Tablespoons all purpose flour
1 1/2 cups heavy cream
2 teaspoons vanilla
1 teaspoon grated lemon zest (from 2 lemons) or 1 teaspoon grated orange zest
1/4 teaspoon salt
2 Tablespoons apple juice
2 ripe Bartlett pears (if pears are gree at store purchase 2 days before & put in brown ba at room temperature to help ripen)
Powdered sugar
Preheat oven to 375 degrees. Butter a 10 x 1 1/2 inch round baking dish (or skillet or whatever you have) *The deeper the dish the longer it will take to bake*
Coat dish with butter & sprinkle bottom & sides with 1 Tablespoon of sugar.
Beat the eggs and the 1/3 cup sugar in the bowl of an electric mixer fitted with a paddle attachment on medium high speed until light & fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla, lemon zest, salt and apple juice. Set aside for 10 minutes.
Meanwhile, peel, half and core pears. Then slice into sections. Arrange slices in a single layr, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown & the custard is firm, 35-40 minutes. Check at 30 minutes. (I used a deeper dish & it took about 60 minutes to bake) Serve warm or at room temperature, sprinkle top with powdered sugar after it has cooled. Can top with whipped cream if desired. Enjoy!
1 Tablespoon butter, room temperature
1/3 cup plus 1 Tablespoon sugar
3 Extra large eggs (or 4 large eggs), room temperature
6 Tablespoons all purpose flour
1 1/2 cups heavy cream
2 teaspoons vanilla
1 teaspoon grated lemon zest (from 2 lemons) or 1 teaspoon grated orange zest
1/4 teaspoon salt
2 Tablespoons apple juice
2 ripe Bartlett pears (if pears are gree at store purchase 2 days before & put in brown ba at room temperature to help ripen)
Powdered sugar
Preheat oven to 375 degrees. Butter a 10 x 1 1/2 inch round baking dish (or skillet or whatever you have) *The deeper the dish the longer it will take to bake*
Coat dish with butter & sprinkle bottom & sides with 1 Tablespoon of sugar.
Beat the eggs and the 1/3 cup sugar in the bowl of an electric mixer fitted with a paddle attachment on medium high speed until light & fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla, lemon zest, salt and apple juice. Set aside for 10 minutes.
Meanwhile, peel, half and core pears. Then slice into sections. Arrange slices in a single layr, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown & the custard is firm, 35-40 minutes. Check at 30 minutes. (I used a deeper dish & it took about 60 minutes to bake) Serve warm or at room temperature, sprinkle top with powdered sugar after it has cooled. Can top with whipped cream if desired. Enjoy!
2 comments:
Love all your posts. So fun to catch up. I have been pretty out of it lately. How the heck are you. I miss you. That Gavin is so dang cute, and getting so big. Love you lots!
Glad everyone liked it....it definately was well received here : ) Sorry I didn't call you back Fri. I suck
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