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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Jewish 8 Servings

INGREDIENTS

2 c Milk
1 c Heavy (whipping) cream
1 c Granulated sugar
1 1/2 ts Vanilla extract
2/3 c Unbleached all purpose flour
5 lg Eggs
6 Granny Smith appleas or firm, ripe Anjou pears, peeled, cored, and thinly sliced
3 tb Liqueur such as Calvados or Grand Marnier
Confectioners' sugar for dusting

INSTRUCTIONS

Source: Bicycling through Provence by Sarah Leah Chase
1. Preheat the oven to 375. Generously butter a gratin dish 12 inches in
diameter and 2 to 3 inches high.
2. Combine the milk, cream, sugar, and vanilla in medium-size saucepan.
Bring to a boil over medium-high heat, stirring to dissolve the sugar.
Reduce the heat to medium and boil gently to cook slightly, 2 to 3 minutes.
Remove from heat and set aside.
3. Place the flour in a medium-size bowl and using an electric mixer, beat
in the eggs one at a time, scraping the sides of the bowl often, to make a
smooth batter. Gradually beat in the warm milk mixture to form a smooth and
thin batter. Pour into the prepared gratin dish.
4. Toss the apple or pear slices with the liqueur and arrange layers over
the top of the batter; they will sink down as you work. Bake the clafoutis
until firm to the touch in the centre and lightly golden on top, 1 - 1 1/4
hours.
5. Let the clafoutis cool to lukewarm or room temperature. Serve by cutting
into pielike wedges, dusting each serving wiht confectioners' sugar.
Also excellent with whipped cream.
Posted to JEWISH-FOOD digest V97 #002
From: Heather Chalmers <HCHALMER@flemingc.on.ca>
Date:          Fri, 3 Jan 1997 10:22:27 -0500 (EST)

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