| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
November 19 |
1 |
servings |
INGREDIENTS
| 4 |
|
Firm-ripe pears; peeled, cored, and |
|
|
; sliced |
| 2 |
tb |
Fresh lemon juice |
| 3/4 |
c |
Sliced blanched almonds |
| 3/4 |
c |
Milk |
| 1 |
|
Stick unsalted butter; melted and cooled |
|
|
; (1/2 cup) |
| 3 |
lg |
Eggs; beaten lightly |
| 1/2 |
ts |
Vanilla |
| 1/2 |
ts |
Almond extract; (preferably pure)* |
| 3/4 |
c |
Self-rising cake flour |
| 1/2 |
c |
Plus 2 tablespoons sugar |
INSTRUCTIONS
*Pure almond extract is available at specialty foods shops.
Preheat the oven to 400F. and 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 evenly in the dish.
In a blender grind fine 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 it is golden brown, and let it
cool on a rack for 15 minutes. Serve the clafouti warm.
Serves 6 to 8.
Gourmet November 1993
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