Last week-end I had some pears that needed to be used, and I knew just the recipe for them. The Barefoot Contessa has a delicious recipe called pear clafouti. It’s a very easy fruit and custard combo that resembles a pie without the crust. I have made this recipe many times, and it would work with apples or peaches, I think. In the world of desserts, it’s not so bad for you. I used skim milk, and there’s not much sugar in it.
BAREFOOT CONTESSA’S PEAR CLAFOUTI
1 tablespoon unsalted butter, at room temperature
1/3 cup plus 1 tablespoon granulated sugar
3 extra-large eggs, at room temperature
6 tablespoons all-purpose flour
1 1/2 cups heavy cream (I used skim milk)
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest (2 lemons)
1/4 teaspoon kosher salt
2 tablespoons pear brandy (I used bourbon)
2 to 3 firm but ripe Bartlett pears
Preheat the oven to 375 degrees F.
Butter a 10 by 3 by 1 1⁄2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
Beat the eggs and the 1⁄3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes.
Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown, about 35 to 40 minutes. Sprinkle powdered sugar onto the top.