ALMOND PEAR CLAFOUTI

The pears at the market were gorgeous.  I over bought.  We’d never eat them all. I searched through my collection of tried and true recipes and found this.  Easy and delicious.  Be sure to serve warm.pears

4 firm ripe pears, peeled, cored and sliced ( I used 6 since I had so many)

2 tablespoons fresh lemon juiceclafouti

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

1/2 cup plus 2 tablespoons sugarclafouti.3

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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