| 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)
A Message from our Provider:
“The real God: don’t settle for substitutes”