4 firm ripe pears, peeled, cored and sliced ( I used 6 since I had so many)
3/4 cup sliced blanched almonds
3/4 cup milk
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
3 large eggs, beaten lightly
1/2 teaspoon vanilla
1/2 teaspoon almond extract (preferably pure)
3/4 cup self-rising cake flour
Preheat oven to 400 degrees F. and butter a 10-by-2-inch round (1 quart capacity) baking dish. In the dish toss the pears gently with the lemon juice and spread them evenly in the dish.
In a blender grind fine 1/2 cup of the almonds, add the milk, 6 tablespoons of the butter, the eggs, the vanilla and the almond extract. Blend the mixture until it is smooth. In a bowl whisk together the flour, 1/2 cup of the sugar, and a pinch of salt and stir in the milk mixture, stirring until the batter is combined well. Pour the batter over the pears, drizzle it with the remaining 2 tablespoons butter and sprinkle it with the remaining 2 tablespoons sugar and remaining 1/4 cup almonds. Bake the clafouti in the middle of the oven for 40 minutes or until it is golden brown, and let it cool on a rack for 15 minutes. Serve clafouti warm. Serves 6 to 8.
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