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Pear and Dried Cherry Clafouti Recipe

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This recipe for Pear and Dried Cherry Clafouti is from Dennis's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Unsalted butter, for baking dish
1/4 cup all-purpose flour, plus more for dusting
1 large Anjou pear, peeled, halved lengthwise, and cored
3/4 cup heavy cream
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup sugar
pinch of salt
1/2 cup dried cherrries
Directions:
Directions:
1. Preheat oven to 400º. Butter a 10 inch ceramic tart dish or 9 1/2 inch pie plate. Dust with flour, and tap out excess; set aside. Put cherries in a medium bowl, and cover with boiling water by 1 inch. Let stand until plump, about 10 minutes.
2. Cut pear lengthwise into 1/8 inch thick slices; fan over bottom of prepared dish. Blend milk, cream, eggs, vanilla, sugar, flour, and salt in a blender until smooth, about 1 minute. Pour batter over pear.
3. Drain cherries; sprinkle over batter. Bake until golden and set, about 25 minutes. Let stand 15 minutes. Cut into wedges. Clafouti can be refrigerated in an airtight container up to 1 day.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
50 min

 

 

 

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