Say it with us: clah-foo-tee.
Classically made with cherries, this dessert is a canvas for virtually any favorite fruit. Crisp Asian pears sink into a flan-like batter making for a sweet, simple yet elegant edition. This is class without the hassle.
Asian Pear Clafouti
- 1 Tablespoon butter to grease dish
- 1 cup granulated sugar, plus extra to coat pan
- 2 Eggs
- 1 cup flour
- 1 cup half & half
- ¾ tsp vanilla
- Generous pinch salt
- 3 Large Asian Pears
- powdered sugar for sifting
Heat the oven to 425 degrees. Butter a 10-inch pie plate and sprinkle it with about a tablespoon of granulated sugar. Slice the pears and arrange the slices in a single layer, slightly fanned out, in the baking dish.
Whisk the 2 eggs well in medium bowl, then stir in 1-cup sugar, beating until smooth. Add the flour and mix until smooth. Slowly stir in the half & half, vanilla and salt, then whisk until smooth.
Bake for about 30 minutes, or until clafouti is nicely browned on top (and when you stick a toothpick in and it comes out clean). Remove from oven, let sit for 5 minutes, then sift some confectioners’ sugar over the top. Serve warm or at room temperature.