Almond Pear Clafouti Recipes

Steps:

• Preheat the oven to 400°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, and 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 the clafouti warm.

Steps:

• Preheat the oven to 350 degrees F.
• Grease 6 ceramic ramekins. In a large bowl mix together the peaches, cranberries, chopped mint, sugar, and cracked black pepper. Divide between the ramekins.
• In another bowl, add the eggs, milk, flour, and vanilla seeds and mix well. Ladle over the fruit mixture.
• Line a large oven-proof casserole dish with newspaper or kitchen towels, 3 to 4 layers thick. Arrange the ramekins on top of the paper. Add enough water to reach half way up the sides of the ramekins. Put in the oven and bake until golden brown and a knife inserted in the center comes out clean, about 20 to 25 minutes. Remove from the oven and allow to cool for about 1 hour. Dust with confectioners' sugar before serving.

Steps:

• Preheat the oven to 375 degrees F.
• Butter a 10 x 3 x 1 1/2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
• Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes.
• Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche.

Steps:

• Mix 1/4 cup granulated sugar and the liqueur in mixing bowl.
• Add peaches and toss to coat. Let stand at room temperature 30 minutes.
• Heat oven to 350 degrees.
• Generously butter 9" round baking dish or glass pie plate.
• Toast almonds on baking sheet until light brown, 7-10 minutes. I.
• ncrease oven heat to 375 degrees.
• Process eggs, egg yolk, and remaining 1/2 cup granulated sugar in food processor fitted with steel blade until blended.
• With machine running, add butter and flour through feed tube; process 30 seconds.
• Add milk, almond extract, 3 peach slices, and all the liquid from peaches; process until smooth, about 30 seconds longer.
• Pour enough batter into prepared dish to measure 1/4" deep.
• Bake just until set, 5-7 minutes.
• Arrange peaches over baked batter and sprinkle with almonds.
• Cover with remaining batter.
• Bake until puffed and top is browned, 35-45 minutes.
• Let cool slightly on wire rack.
• Sift confectioner's sugar over top and serve warm, topping each serving with a dollop of whipped cream.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch baking dish generously with 1 tablespoon butter.
• Whisk eggs, 1/3 cup sugar, milk, salt, nutmeg, vanilla extract, almond extract, and flour together in a bowl for batter.
• Reserve 12 to 14 pear slices for topping and add remaining pear slices to the prepared baking dish. Pour batter over pears in the baking dish and top with almonds. Shake and tap the dish gently on the countertop to let mixture settle. Lay reserved pear slices flat on top. Melt remaining butter and brush over pears. Sprinkle with 1/2 tablespoon sugar.
• Bake in the preheated oven until top is golden, fruit is soft, and custard is set, about 45 minutes. Remove from the oven and let cool to room temperature before serving, or serve chilled.

Steps:

• Sift flour, sugar and baking powder into a bowl.
• Make a well in the center of mixture and add the eggs, milk and vanilla extract.
• Mix in well to form a smooth batter.
• Add 4 TBS of the melted butter.
• Let batter stand for 30 minutes while preparing the fruit.
• Pre-heat the oven to 450°F.
• Butter an 8 inch round cake tin.
• Stir the fruit into the batter and pour into the tin.
• Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
• Cool in the tin for 5 minutes, then turn out onto a wire rack.
• Serve warm, or cold.

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the hazelnuts in a food processor and whizz until finely ground. Add the flour, eggs, extra yolks, sugar, milk, cream and vanilla and whizz until you have a smooth batter.
• Halve, core and slice the pears (you can peel them first if you like, but I usually don't). Arrange the pear slices in a 26 x 33cm ceramic, cast iron or copper gratin dish, then pour in the batter. Bake for 30-35 mins, or until the batter is set in the centre, golden and slightly souffléd.
• For the topping, toast the hazelnuts in a dry frying pan (keep a close eye on them - they can go from toasted to burnt very quickly), then roughly chop them so you're left with a mixture of halved and more finely chopped nuts. Scatter over the clafoutis, then sieve a little icing sugar over the top. Leave to sit for 10-15 mins (the clafoutis will deflate a little). Serve warm with crème fraîche or pouring cream.

Steps:

• Butter a 10 inch deep dish pie pan (1 quart capacity).
• In a bowl, toss the pears with the lemon juice.
• Spread pears evenly in pie pan.
• In a blender, grind 1/2 cup of the almonds until finely ground.
• Add milk, 6 tablespoons butter, eggs, vanilla, and almond extract.
• Blend mixture until smooth.
• In a bowl, mix together flour, 1/2 cup sugar, and a pinch of salt.
• Stir in the milk mixture, until the batter is well combined.
• Pour the batter over the pears.
• Drizzle the remaining 2 tablespoons of butter over the batter.
• Sprinkle with the remaining 2 tablespoons of sugar and 1/3 cup of almonds.
• Bake at 400 degrees for 40 minutes or until golden brown.
• Let cool on a rack for 15 minutes.
• Serve warm.

Steps:

• Heat oven to 190C/fan 170C/gas 5. Oil or butter a 23cm flan dish or tin (not loose-bottomed) and scatter the berries over the base.
• Whizz all the batter ingredients in a blender until smooth, pour it over the fruits and bake for 20-25 mins until risen and golden brown. Serve warm.

Steps:

• Preheat oven to 375. Butter a 9 inch glass pie plate.
• In a medium bowl, whisk together eggs and sugar till lightly colored.
• Whisk in the flour and half and half. Stir in the melted butter.
• Pour the mixture into the prepared pie plate.
• Arrange the pears in the batter (you can leave the pears in halves, but I cubed mine) and surround with cranberries.
• If desired, dust top with sugar and cinnamon (or whatever spices you like - I added in some allspice as well).
• Bake for 25 to 30 minutes, or till the pears are tender and the custard is lightly browned.
• Cool slightly and serve.
• (The original recipe says this serves 6-8, but 3 of us polished it off at breakfast quite easily).

Steps:

• Preheat oven to 180°C.
• Grease a 20cm round pie dish with butter or margarine.
• Spread the fruit in the dish.
• In a mixing bowl combine the almond meal and the sugar.
• Separately, whisk together the milk and the eggs.
• Slowly add the eggs and milk to the almond meal and sugar. Mixing until fully combined.
• Pour the almond custard mixture over the cherries. Bake for approx 30 minutes or until the clafouti is just set.
• Dust with icing sugar (use pure icing sugar if following a gluten free diet).
• Serve with cream or ice-cream if desired.
• The clafouti can also be made in ramekin dishes for individual serves. Just watch the cooking time as you will need less time.