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Apple (or Pear) Clafoutis Recipe

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This recipe for Apple (or Pear) Clafoutis, by , is from Back In Time, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donna & Bob Whiteford


2 c. Milk
1 c. Heavy Cream
1 c. granulated Sugar
1 1/2 tsp. Vanilla Extract
2/3 c. Flour
5 large Eggs
5-6 Granny Smith Apples or firm, ripe Anjou Pears - peeled, cored and thinly sliced
3 tbsp. Calvados, Poires William, or Grand Marnier
Confectioners' Sugar to dust top

Preheat oven to 375.

Generously butter a gratin dish (12 inches in diameter and 2-3 inches high)

Toss the sliced apples (or pears) with the Calvados (or other brandy) and allow to soak.

Combine the milk, cream, sugar and vanilla in a medium saucepan. Bring to a boil over medium-high heat and boil gently for 2-3 minutes. Remove from heat and set aside.

Put flour in a large mixing bowl and using an electric mixer, beat the eggs adding one at a time. Scrape the sides of the bowl frequently to make a smooth batter.

Gradually beat the warm milk mixture into the egg mixture to make a smooth, thin batter.

Arrange the sliced apples (or pears) in layers in the gratin dish and pour in the batter.

Bake the Clafoutis until firm to the touch in the center and lightly golden on top, about 1 - 1/4 hours.

Allow the Clafoutis to cool to warm or room temperature. Dust top with Confectioners' Sugar. Cut into wedges and serve.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This is a wonderful dessert that tastes like it took forever. It is great served warm or at room temperature.

It can also be made with cherries that have been pitted.

I have even made it with berries that I had cooked in the oven sprinkled with a little sugar to get the juices out. It came out kind of mushy but was delicious.




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