Pear Clafouti | Recipes

Name: Pear Clafouti | Recipes
Ingredients: 1 tablespoon unsalted butter, at room temperature1/3 cup plus 1 tablespoon granulated sugar3 extra-large eggs, at room temperature6 tablespoons all-purpose flour1-1⁄2 cups heavy cream2 teaspoons pure vanilla extract1 teaspoon grated lemon zest (2 lemons)1/4 teaspoon kosher salt2 tablespoons pear brandy, such as Poire William2 to 3 firm but ripe Bartlett pearsConfectioners’ sugar

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Servings: 8

Ingredients

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1 tablespoon unsalted butter, at room temperature1/3 cup plus 1 tablespoon granulated sugar3 extra-large eggs, at room temperature6 tablespoons all-purpose flour1-1⁄2 cups heavy cream2 teaspoons pure vanilla extract1 teaspoon grated lemon zest (2 lemons)1/4 teaspoon kosher salt2 tablespoons pear brandy, such as Poire William2 to 3 firm but ripe Bartlett pearsConfectioners’ sugar

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Instructions

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Step 1

Preheat the oven to 375 degrees. 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.

Step 3

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.

Step 15

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.