Best Asian Pear Clafouti With A Citrus Ginger Glaze Recipes

PEAR CLAFOUTI

Pear Clafouti image

Provided by Ina Garten

Categories dessert

Time 1h

Yield 8 servings

Number Of Ingredients 12

Ingredients

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
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest (2 lemons)
1/4 teaspoon kosher salt
2 tablespoons pear brandy (recommended: Poire William)
2 to 3 firm but ripe Bartlett pears
Confectioners' sugar
Creme fraiche

Steps:

Preheat the oven to 375 degrees F.
Butter a 10 x 3 x 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 and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche.

PEAR CLAFOUTIS

Pear Clafoutis image

It sounds odd to say that a recipe's biggest problem is that it looks too good, but that's sort of the case with this pear clafoutis, a crustless custard fruit tart that often looks a lot sweeter and richer that it actually is. Usually made with cherries, this rustic French dessert adapts easily to any kind of seasonal fruit. If desired, brush top with warmed fruit preserves and honey and garnish with whipped cream, creme fraiche, or ice cream.

Provided by Chef John

Categories World Cuisine Recipes European French

Time 1h

Yield 8

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter, softened, divided
3 large eggs
⅓ cup white sugar, or to taste
1 ¼ cups whole milk
¼ teaspoon fine salt
1 pinch freshly grated nutmeg
1 ½ teaspoons vanilla extract
½ teaspoon almond extract
⅔ cup all-purpose flour
3 cups thinly sliced sweet, ripe pears
½ cup toasted sliced almonds
½ tablespoon white sugar, or as needed

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch baking dish generously with 1 tablespoon butter.
Whisk eggs, 1/3 cup sugar, milk, salt, nutmeg, vanilla extract, almond extract, and flour together in a bowl for batter.
Reserve 12 to 14 pear slices for topping and add remaining pear slices to the prepared baking dish. Pour batter over pears in the baking dish and top with almonds. Shake and tap the dish gently on the countertop to let mixture settle. Lay reserved pear slices flat on top. Melt remaining butter and brush over pears. Sprinkle with 1/2 tablespoon sugar.
Bake in the preheated oven until top is golden, fruit is soft, and custard is set, about 45 minutes. Remove from the oven and let cool to room temperature before serving, or serve chilled.

Nutrition Facts : Calories 218 calories, Carbohydrate 28.3 g, Cholesterol 81.2 mg, Fat 9.2 g, Fiber 2.5 g, Protein 6.1 g, SaturatedFat 3.4 g, Sodium 115.4 mg, Sugar 16.4 g

PEAR CLAFOUTIS

Pear Clafoutis image

Provided by Anne Boulard

Categories Dairy Egg Dessert Bake Pear Bon Appétit

Yield Serves 6

Number Of Ingredients 10

Ingredients

4 large eggs
1/2 cup sugar
Pinch of salt
1/3 cup all purpose flour
1 cup milk
1/4 cup (1/2 stick) butter, melted
1 teaspoon vanilla extract
1 teaspoon grated lemon peel
3 large pears, peeled, cored, sliced
Powdered sugar

Steps:

Preheat oven to 325°F. Generously butter 9-inch-diameter deep-dish glass pie plate. Beat eggs, 1/2 cup sugar and salt in medium bowl to blend. Whisk in flour. Add milk, butter, vanilla and lemon peel and whisk until smooth. Arrange pears in bottom of prepared plate. Pour custard over pears.
Bake until clafoutis is set in center and golden on top, about 55 minutes. Sprinkle powdered sugar over and serve.

ASIAN PEAR CLAFOUTI WITH A CITRUS-GINGER GLAZE

Asian Pear Clafouti with a Citrus-Ginger Glaze image

Sometimes simple flavors are best. I love any kind of fruit and cheese so I decided to combine my favorites in this easy to make dessert. I used puff pastry but a regular pie crust works great. The sweet Asian pears and pungent goat cheese are a perfect combination in this light custard clafouti but any fruit and cheese...

Provided by Darlene Buerger

Categories Fruit Desserts

Time 1h

Number Of Ingredients 11

Ingredients

1 sheet(s) 9x12 inch puff pastry
3 oz soft goat cheese
2 c asian pears, peeled, cored, finely sliced
3 eggs
1/3 c sugar
2 Tbsp flour
2/3 c cream or half and half
1 tsp vanilla
1/3 c orange marmalade
1/3 c honey
1 Tbsp grated fresh ginger

Steps:

1. Spray 8 inch springform pan with cooking spray. Heat oven to 350 degrees
2. Unroll puff pastry onto a lightly floured parchment paper or counter top. Press pastry with floured fingertips until creases are removed and pastry fits into pan. Gently press pastry into the sprayed springform pan and press pastry up sides of pan to form 2 inch crust or tart shell.
3. Break goat cheese into small pieces and place in bottom of shell. Top with sliced pears.
4. In a small bowl, beat eggs and sugar about 1 minute. Add flour, cream and vanilla. Gently pour mixture over pears.
5. Bake for 45 minutes at 350 degrees
6. In a small saucepan over medium heat, combine orange marmalade, honey, ginger and ½ cup water. Bring to a boil and reduce heat to low. Simmer about 3-5 minutes or until mixture reduces by ½. Cool slightly. Brush top of clafouti with glaze. Serve clafouti warm with remaining glaze. Makes 8 servings