~Warm Pear Clafouti served w/a Dollop of Creme Fraiche~

This is a quick dessert post on Pear Clafouti. Clafouti is a French dessert traditionally made with black cherries, arranged in a buttered dish covered with a thick flan like batter. I added pears to my Clafouti recipe, since it is Pear season. This dessert is quite simple & quick dessert, ready in 35 minutes. I love using fresh fruits in desserts for a refreshing yet satisfying taste. I saw this recipe on Ina Garten’s show on Food Network and felt confident that I can bake this dessert.  As you may or may not know from my other posts that I lack baking skills to put it mildly. So whenever I post a dessert that involves baking, you can rest assured that it’s an easy one! I think Clafoutis are a fun dessert, you can improvise and add any fruit that is in season. I served the Pear Clafouti warm with a dollop of creme fraiche for an extra creamy goodness!

~PEAR CLAFOUTI~

Recipe Adapted from Ina Garten's Recipe on Foodnetwork.com

INGREDIENTS:

• 1 tablespoon ligtly salted butter, at room temperature
• 1/3 cup plus 1 tablespoon sugar (sugar in the raw)
• 3 extra-large eggs, at room temperature
• 6 tablespoons Organic all-purpose flour
• 1 1/2 cups heavy cream
• 2 teaspoons pure vanilla extract
• 1 teaspoon grated lemon zest
• 1/4 teaspoon kosher salt
• 2 to 3 firm but ripe Bartlett pears
• Confectioners’ sugar for sprinkling on top
• A Dollop of Creme Fraiche

♣

METHOD:

1.Preheat the oven to 375 degrees F.

2. Butter a 10 by 3 by 1 1⁄2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the /granulated sugar.

3. Beat the eggs and the 1⁄3 cup of granulated sugar in the bowl of an electric mixer at medium-high speed until light and fluffy, about 3 minutes.

4. On low speed, mix in the flour, cream, vanilla extract, lemon zest, & salt.

5. Set aside for 10 minutes.

6. Meanwhile, cut in half &  core, and then slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish.

7. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes.

8. Serve warm or at room temperature, sprinkled with confectioners’ sugar, and a dollop of creme fraiche. Enjoy!