Asian Pear Clafoutis

Name: Asian Pear Clafoutis
Yield: 6 servings
Cuisine: American
Ingredients: About 2 pounds large sweet-smelling Asian pears; 1 tablespoon butter, cut into tiny bits; 3 tablespoons pine nuts (pignolia); 3 tablespoons pine nuts (pignolia); About 3 tablespoons pear brandy or liqueur; About 3 tablespoons pear brandy or liqueur; 1 cup milk; 2 eggs plus 1 egg yolk; 2 eggs plus 1 egg yolk; ⅛ teaspoon salt; 2 tablespoons melted butter; Scant ⅔ cup flour; Powdered sugar; Powdered sugar; Heavy (or whipping) cream, to pour, or lightly whipped

Preparation info

6
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

This fragrant dessert is similar to the French clafoutis of the Limousin area in which fresh, soft fruits (traditionally cherries) are baked in an eggy pancake batter. You can prebake the pear slices, then cover them with the custardy, puffy topping about 35 minutes before you’re ready to serve dessert.

Ingredients

About 2 pounds large sweet-smelling Asian pears
4 tablespoons sugar

Americas
Europe
United States
France
Dessert
Mediterranean
California
Vegetarian

Method

Peel pears and halve lengthwise; scoop out cores with a melon-ball cutter. Cut halves crosswise, on a slant, to make slices about ¼ inch thick. Arrange them, closely overlapping, in a buttered baking-serving dish of about 2-quart capacity, about 2 inches high (an oval dish looks pretty). Sprinkle with 3 tablespoons sugar and dot with butter.
Cover with foil and