Name: Pear or Apple Clafoutis
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

You will see many in this day who allow their children to choose and think for themselves long before they are able, and even make excuses for their disobedience, as if it were a thing not to be blamed. To my eyes, a parent always yielding, and a child always having its own way, are a most painful sight – painful, because I see God’s appointed order of things inverted and turned upside down – painful, because I feel sure the consequence to that child’s character in the end will be self-will, pride, and self-conceit. You must not wonder that men refuse to obey their Father which is in heaven, if you allow them, when children, to disobey their father who is upon earth.

J.C. Ryle

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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