Clafoutis with pears
Votes: 2
Time: 55 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Clafoutis is a classic French culinary classic. This easy-to-make pie, made with pears, natural vanilla, and a pinch of grated anise, acquires a refined flavor and unique aroma. It can be enjoyed with family tea or as dessert during a festive dinner. Pear clafoutis are baked in individual pans. Pour the batter over the sliced pears and bake in the oven before sitting down to enjoy the warm clafoutis for dessert. Before serving, sprinkle the clafoutis with grated lime zest. It adds a refreshing touch to the sweet pear-vanilla aroma.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Seeds of 1 vanilla pod
- 2 tsp. sugar + 2/3 tbsp.
- 1 tablespoon unsalted butter, room temperature
- 3 large eggs, room temperature
- 1/4 cup sifted premium flour
- A pinch of salt
- 3/4 cup heavy cream
- 3/4 cup whole milk
- 1 star anise, grated
- 1 tbsp. l. pear brandy
- 3 Bartlett pears
- Lime zest, for serving
- Special equipment: 4 baking tins with a diameter of 25 cm and a height of 4 cm.
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Recipes with similar ingredients: premium flour, eggs, milk, cream, vanilla pod, pear brandy, star anise
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- Place vanilla seeds and 2 teaspoons of sugar in a small bowl and mix thoroughly. Grease four baking pans with butter and sprinkle each with vanilla sugar.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs. Then, mixing on low speed, add 2/3 cup sugar, flour, salt, heavy cream, milk, grated anise, and pear brandy. Mix for 2-3 minutes to form a smooth dough, then let it rest for 10 minutes.
- Meanwhile, peel and core the pears, quarter each, and slice thinly. Place the slices in a single layer in the bottom of each prepared baking dish. Pour the batter over the top. Bake until golden brown, 40-45 minutes. Sprinkle with lime zest and serve the clafoutis warm.
Author of the recipe - Chef Daniel Rose, owner of the French fine dining restaurant, was awarded the Best Restaurant award.
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