Clafoutis aux Poires
A simple, sophisticated dessert to serve your guests. Short on time, big on presentation right out of the oven. Put in the oven just as you sit down for dinner (make sure you can hear the timer), and serve warm for dessert.
Servings 4 servings
Ingredients
- vanilla bean seeds
- 2/3 + 2 teaspoons cups sugar
- 1 tablespoon unsalted butter at room temperature
- 3 large eggs at room temperature
- 1/4 cup all-purpose flour sifted
- pinch salt
- 3/4 cup heavy cream
- 3/4 cup whole milk
- 1 tablespoon pear brandy optional, but does add a lovely additional layer of flavor. If you don’t have pear brandy, a tablespoon of good brandy will do.
- 3 Bartlett pears or your favor firm pear of choice
Instructions
- Preheat the oven to 400 degrees F.
- Slice down the middle of the vanilla bean, opening it up flat. Scrape the beans out and place in a small bowl with the 2 teaspoons of sugar. Mix together. Butter the 9-inch oven-proof skillet and then dust with the vanilla sugar. Set aside.
- Using an electric mixer with a paddle, beat the eggs, and then reduce the speed to low as you add 2/3 cup sugar, the flour, salt, heavy cream, milk, grated anise and pear brandy. Mix for 2 to 3 minutes until smooth, and then let the batter rest for 10 minutes. To ensure a smooth batter, I ran my batter through a sieve which ensured a consistency. I then removed the remaining anise and sprinkled it through out the batter upon pouring it into the pan after it rested.
- While the batter is resting, peel, quarter, core and then slice the pears into the size and thickness you prefer. Place them in a single layer at the bottom of the skillet. Pour the batter over the top. Bake until golden brown, 40 to 45 minutes (I could have left mine in five more minutes and brought more browning which would have been absolutely fine.).
- Serve warm.