Name: Pear Clafoutis with Poire William And Chantilly Cream
Ingredients: 4 Ripe Dessert Pears; 4 Eggs; 125 g Caster Sugar; 60 g Plain Flour; 60 g Butter; 250 ml Milk; 3 tb Poire William; 1 tb Caster Sugar; 250 ml Double Cream; 1/2 ts Vanilla Essence

Humanism is a philosophical premise that includes such concepts as: 1. Man is autonomous and independent 2. Man is his own center of reference 1. Man is self-generative and self-sufficient 2. Man has the potential to do anything he sets his mind to 3. Man is the cause of his own effects 4. Man is the source of his own activity 5. Man has a free-will to choose anything he desires – “sovereign will” 6. Man is innately good 7. Man is the subject and object of his own world 8. Man is the solution to his own problems 9. Man deserves to indulge his personal aspirations, personal gratifications, and personal reputation (cf. I Jn. 2:16) 10. Man is his own god

James Fowler

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Dessert, Here’s one , Earlier2	4	servings

INGREDIENTS

4		Ripe Dessert Pears
4		Eggs
125	g	Caster Sugar
60	g	Plain Flour
60	g	Butter
250	ml	Milk
3	tb	Poire William
1	tb	Caster Sugar
250	ml	Double Cream
1/2	ts	Vanilla Essence

INSTRUCTIONS

CHANTILLY CREAM
1. Slice the pears in half lengthways, leaving the skin on.
2. Using a teaspoon, remove as much of the core as possible and put the
pears cut side down in a buttered ovenproof dish.
3. Beat the eggs lightly in a bowl and then whisk in a pinch of salt and
the sugar.
4. Sift the flour into the egg mixture and continue whisking.
5. Melt the butter and whisk into the mixture.
6. Finally, whisk in the milk and the 2 tbsp of Poire William. Pour the
batter over the pears and dot with a little more butter before baking in a
preheated oven set at 200ºc / 400ºf / Gas Mark 6 for 35 - 40 minutes, or
until the batter is golden, puffed up and set.
7. Sprinkle with a tbsp of Poire William and some extra caster sugar.
Chantilly Cream
8. Whisk the cream until it is holding its shape and flavour with the sugar
and vanilla essence.
NOTES : Chef:Greg Robinson
Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest V4 #11 by alan@atoc.demon.co.uk on Jun 23, 1999

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