RECIPE: REC: ROASTED PEAR AND CINNAMON CLAFOUTI This is so easy, you can do it at the last

RECIPE:
M

Marg CDN

Well-known member
minute. Lovely

ROASTED PEAR AND CINNAMON CLAFOUTI

The French dessert that's known as clafouti is a pancake crossed with a fruit-filled custard. It's best served warm, right from the skillet. If you don't have a cast-iron skillet, any ovenproof variety is fine. Serve with vanilla ice cream.

4 large Bosc pears, peeled, cored, quartered

1/4 cup pure maple syrup

3 large eggs

1 1/3 cups half and half

3/4 teaspoon vanilla extract

1/4 cup all purpose flour

1/4 cup plus 1 tablespoon (packed) golden brown sugar

1 1/2 teaspoons ground cinnamon

Pinch of salt

Preheat oven to 450°F. Butter 9-inch cast-iron skillet. Heat over medium-high heat. Add pears, rounded side down, to skillet and cook until golden brown, about 3 minutes per side. Spoon syrup over pears. Transfer skillet to oven and roast pears until tender, turning and basting once, about 10 minutes. Remove skillet from oven and bring pear mixture to boil over high heat; boil until almost all juices have evaporated, about 2 minutes. Cool to room temperature. Reduce oven temperature to 350°F.

Place eggs, half and half, and vanilla in blender and process until smooth. Add flour, 1/4 cup sugar, 3/4 teaspoon cinnamon, and pinch of salt; blend to combine. Pour batter over pears in skillet. Bake until center is set and clafouti is puffed and golden brown at edges, about 40 minutes. Mix remaining 1 tablespoon sugar and 3/4 teaspoon cinnamon in small bowl. Sprinkle over clafouti; serve warm.

Makes 6 servings.

Bon Appétit

Flavors of the World

December 2002

I use Bartletts again. Still the only kind my tree gives me.

 
REC: I've got a gazillion pears. My aunt has an orchard...

This is so easy and good.

PEAR SPICE CAKE WITH PECAN PRALINE TOPPING

Boxed spice cake never tasted so good: Fresh pears, crystallized ginger and a
sweet nut topping really perk it up. Serve this warm or at room temperature. The
topping will be soft when warm; it will be firmer, like southern praline, when
cool.

1 cup (2 sticks) unsalted butter
1 box spice cake mix (1 pound 2.25 ounces)
3/4 cup canned pear nectar
3 large eggs
2 tablespoons mild-flavored (light) molasses
1/2 cup minced crystallized ginger
2 pears, peeled, cored, cut into 1/2-inch pieces (about 1 1/2 cups)
3/4 cup (packed) golden brown sugar
1/4 cup whipping cream
1 1/3 cups pecan halves, toasted

Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter
springform pan with 2 3/4-inch-high sides. Stir 1/2 cup butter in small saucepan
over medium heat until melted and brown, about 3 minutes. Pour into large bowl.
Add spice cake mix, canned pear nectar, eggs, molasses and crystallized ginger.
Using electric mixer, beat batter 2 minutes. Fold in pears. Pour batter into
prepared pan. Bake until cake is dark brown and tester inserted into center
comes out with some moist crumbs attached, about 1 hour 10 minutes.
Cool cake in pan on rack 15 minutes. Run knife between pan sides and cake to
loosen. Release pan sides. Place cake on platter.
Stir golden brown sugar, whipping cream and remaining 1/2 cup butter in heavy
medium saucepan over medium-high heat until smooth. Boil 3 minutes, stirring
often. Stir in pecan halves. Spoon warm topping over warm cake. Serve warm or at
room temperature.

8 to 10 servings

Bon Appétit
February 2000

Epicurious.com © CondéNet, Inc. All rights reserved.

 
Love the addition of the browned butter to the batter. I will try this with less of the ginger

I find crystalized ginger very strong and always have to use half of what the recipe calls for. Just a personal preference. Does anyone else find it strong?

 
Speaking of browned butter... Here's a fantastic browned-butter orange cranberry cake REC >>

My Thanksgiving ace-in-the-hole!

BROWNED BUTTER ORANGE CRANBERRY CRUMB CAKE

Topping
1 c. flour
1/2 c. brown sugar
1 tsp. cinnamon
1/4 tsp. salt
2.5 ounces (5 tablespoons) butter

Crumb topping
Combine flour, brown sugar, cinnamon and salt in mixing bowl. Stir to blend well.

In a small sauté pan, melt butter over medium heat. Continue cooking until the butter foams and starts to turn a light brown. It will smell “nutty.” At this point, remove from heat and cool slightly.

Stir browned butter into the reserved dry ingredients to form the large, crumblike topping.

(Would be good with toasted pecan pieces.)

Cake
1 1/2 c. flour
1/2 c. + 2 tbsp. sugar
2 1/4 tsp. baking powder
1/4 tsp. kosher salt
1/4 tsp. cinnamon
grated zest of two oranges
2 tbsp. butter
1 large egg
1/2 c. milk
3 tbsp. orange juice
1 1/2 tsp. vanilla extract
1 1/2 c. cranberries (fresh, or if frozen, defrost and drain)

Preheat oven to 350 degrees F. Butter and flour a 9x9 square baking pan.

Combine the flour, sugar, baking powder, salt, cinnamon and orange zest in a mixing bowl.

In a small sauté pan, melt the butter over medium heat and continue cooking until the butter foams, starts to turn a light brown and smells “nutty.” At this point, remove from the heat and cool slightly. Reserve.

Combine the egg, milk, orange juice and vanilla in a separate mixing bowl and whisk to blend.

Stir the egg mixture into the reserved dry ingredients. Add the cooled browned butter and mix just to blend ingredients. Spread this batter into the prepared pan-it will be a small amount of batter. Distribute the cranberries over the batter, pressing them into the batter slightly.

Sprinkle the reserved prepared crumb mixture over the cake, pressing down slightly. Drizzle about 2 tbsp. orange juice over the crumbs.

Bake for approximately 50 minutes until the crumbs are lightly golden and the cake tests done. Cool completely in the pan.

 
Mm, muffins--let me know how it works! Good luck and have fun, from a fellow quilter. smileys/smile.gif

 
We have dried cranberries, here... I'm trying to think of how I did it, last time... >>

I haven't seen any cranberries, yet, but I've only been here for two months. (Raspberries, blackberries, and blueberries are available.)

For the last two years, we were living in Israel, so I might have even used frozen cassis berries (which I got from a Russian grocery store).

OR maybe I used Craisins! Those, I could find...

This should give you hope that any red berry will work. smileys/smile.gif

Let me know how it works for you! smileys/smile.gif

 
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