I was with hubby recently at Home Depot and getting bored waiting for some wood to be cut to size so I started perusing their selection of magazines and it did not take me long to hone in on this fall baking book/magazine by Better Homes and Gardens. I always feel like any cookbook is worth the money if you get one or two recipes that become part of your repetorie in the kitchen and after looking at this for just a few minutes I knew that I would be willing to part with $9.99 plus tax!
- I love to make clafoutis for several reasons. First, they are normally low in sugar, they all have fruit, they are easy to make and don't use hard to find ingrdients. This one is no exception - just a few ingredients and quickly in the oven. Another reason is that the dessert stands alone - does not need ice cream, whipped cream, etc. It is just a simple dessert, easy and oh so good.
- Two nice pears, that's all - peeled and then cored.
- I used my mandoline because I wanted them very thin. I had a really good and expensive mandoline from one of the more expensive gourmet kitchen stores (hint initials WS) and after cutting myself for the third time decided we needed to part ways so into the Goodwill bag it went and I replaced it with a very inexpensive one that I love and have used for years.
- Caramelize the pears in a little butter......it is after all French!
- Ready to pour the rest of the ingredients over the pears and into the oven.
Oven 325° - approximately 40 mins
2 medium pears, peeled, cored and sliced thin
2 T butter
2/3 cup heavy cream
1/3 cup milk
1/3 cup AP flour (prefer King Arthur)
1/3 cup sugar (prefer fine sugar)
1/4 tsp almond extract
2 tsp vanilla
1/8 tsp salt
1/2 cup sliced almond (if you wanted the almonds could be toasted first to add another flavor profile to this dish).
Powdered sugar for dusting
In a large skillet cook and caramelize the pears in the butter, slowly over medium heat, turning often, be careful not to burn.
In a medium bowl combine all the other ingredients (except the almonds) beat with a mixer until all combined and smooth.
Grease (I used butter) a 1 1/2 quart au gratin type dish.
Lay the caramelized pears evenly across the dish and then pour your mixture over the pears and then top with the almonds.
Your clafoutis will puff up and be brown around the edges and a knife should come out clean.
Place on a rack and let it cool for about ten minutes and then using a sieve sprinkle powdered sugar over your dish.
This is good warm or cold.
Recipe adapted from Better Homes & Gardens Fall Baking 2015, Bake the Season, Most stores that carry magazines.
Mandoline, Norpro Mandoline Slicer Grater with Guard
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