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Pear Clafoutis

January 27, 2012
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This delicious recipe uses products that are usually available locally year round: farm-fresh eggs and pears. Enjoy for breakfast, brunch or for lunch!

Pear Clafoutis
Ingredients for approximately 8 people

  • 2 small pears, washed, chopped in thin slices with skin on (locally grown)
  • 1 tbsp butter (if salted, don’t put salt)
  • 4 farm-fresh and free range eggs
  • 200 mL milk
  • 1/2 cup flour
  • 1/4 cup brown sugar
  • few drops of vanilla extract
  • pinch of sea salt
  • 1 teaspoon Grand Marnier/rum

Instructions

  • Preheat the oven at 210 C or 410 F.
  • Melt the butter in a small saucepan. In a large bowl, mix together the flour, sugar and salt. Whisk in the eggs. Slowly ass milk, vanilla extract and alcohol. Add melted butter. The batter should be fairly liquid.
  • Pour clafoutis batter into a large flat round pan greased with butter. Add the pears. Cook the cake at 210 C or 410 F for 10 minutes, then at 180 C or 355 F for 20 minutes or until the middle is cooked and the cake has risen. The cake should rise a fair bit when its cooking before slumping down when you pull it out of the oven.
  • It’s time to feast!

*Other fruits can be used….apricots, prunes, blueberries or whatever is in season!

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