Lisa UK 09-06-99 12:48 PM
Pear or Apple Clafoutis
Source: "Bicycling Through Provence" by Sarah Leah Chase
Yield: 8 servings
2 cups milk
1 cup heavy (whipping) cream
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
2/3 cup unbleached all purpose flour
5 large eggs
6 Granny Smith apples or firm, ripe Anjou pears, peeled, cored, and thinly
sliced
3 tablespoons liqueur such as Calvados or Grand Marnier
Confectioners' sugar for dusting
Preheat oven to 375 and generously butter a gratin dish 12 inches in diameter and 2 to 3 inches high.
Combine milk, cream, sugar, and vanilla in medium-size saucepan.
Bring to a boil over medium-high heat, stirring to dissolve sugar.
Reduce heat to medium and boil gently to cook slightly, 2 to 3 minutes.
Remove from heat and set aside.
Place flour in a medium-size bowl and using an electric mixer, beat in eggs one at a time, scraping sides of bowl often, to make a smooth batter.
Gradually beat in warm milk mixture to form a smooth and thin batter.
Pour into prepared gratin dish.
Toss apple or pear slices with liqueur and arrange layers over top of batter; they will sink down as you work.
Bake clafoutis until firm to touch in center and lightly golden on top, 1 - 1 1/4 hours.
Let clafoutis cool to lukewarm or room temperature.
Serve by cutting into wedges, dusting each serving with confectioners' sugar.