Ginger Pear Clafoutis

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Ginger Pear Clafoutis

July 24, 2019
CA Grown Mom

Susan Phillips

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Ginger Pear Clafoutis

Ah, the humble pear. A perfect snack on it’s own, yet easily elevated to a delightful dessert with simple ingredients and a pretty presentation.

We adore pears in my family-I’m guessing we could easily go through a few pounds in a day or so when they’re ripe! I love it when they’re so juicy that you make a huge mess while eating one. πŸ™‚

A favorite way to enjoy them is sliced in some crisp greens with craisins, almonds, some feta, and a sweet vinaigrette. I’m hungry just thinking about it now!

Today’s recipe is a sweet one, a pear clafoutis. Sounds so fancy right? It’s so simple to make, however, with pears enrobed in a custardy, souffle-like batter and baked up to perfection!

The sweet ginger glaze that gets brushed on the pears is the kicker. Paired with the mellow pear flavor and lovely baked souffle, it melts in your mouth, and is incredible with some vanilla bean ice cream on top!

 

Let’s get started!

Preheat your oven to 350Β°.

First, add all the batter ingredients (milk, sugar, eggs, vanilla, salt & flour) to a blender, and blend for 1 minute.

Pour a small amount of the batter to your pan (about 1/4″ deep), then bake for 5 minutes. This will help the pears not sink to the bottom.

For the sweet ginger glaze, first, peel and grate some ginger-about 1 tbsp.

Then in a bowl combine the brown sugar, honey, vanilla, and cinnamon with the ginger.

Whisk together.

Peel and core 3 pears.

Slice into 1/4″ pieces, keeping the pear together if you wish to create the layout pictured.

Then, on top of your thin layer of batter, arrange the pears as shown, or sprinkle them throughout the pan. Either way it will taste delicious!

Brush the sweet ginger glaze over the pears, it’s ok if it leaks off into the batter!

Then pour the batter in the spaces between the pears.

You may not use all the batter, I had a small amount left but wanted to leave the pears peeking out!

Then bake for 50-60 minutes, or until puffed up and golden brown. Let cool a few minutes, then sprinkle some powdered sugar over the top, and  serve warm with vanilla bean ice cream or fresh whipped cream!

 

 

 

Ginger Pear Clafoutis
A sweet and spicy, creamy pear clafoutis.
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For the Batter
  1. 1 1/4 cups milk
  2. 1/3 cup granulated sugar
  3. 3 large eggs
  4. 1 tbsp vanilla
  5. 1/8 tsp salt
  6. 3/4 cup almond or regular flour
For the Glaze
  1. 1 tbsp brown sugar
  2. 1 tbsp honey
  3. 1 tbsp fresh grated ginger
  4. 1/2 tsp vanilla
  5. 1/2 tsp ground cinnamon
  6. 2-3 pears
Instructions
  1. Preheat oven to 350Β°.
  2. First, add all the batter ingredients (milk, sugar, eggs, vanilla, salt & flour) to a blender, and blend for 1 minute. Pour a small amount of the batter to your pan (about 1/4β€³ deep), then bake for 5 minutes. This will help the pears not sink to the bottom. Set aside.
  3. For the sweet ginger glaze, first, peel and grate some ginger-about 1 tbsp. Then in a bowl combine the brown sugar, honey, vanilla, and cinnamon with the ginger. Whisk together.
  4. Peel and core 3 pears. Slice into 1/4β€³ pieces, keeping the pear together if you wish to create the layout pictured. Then, on top of your thin layer of batter, arrange the pears as shown, or sprinkle them throughout the pan.
  5. Brush the sweet ginger glaze over the pears, then pour the batter in the spaces between the pears. You may not use all the batter, I had a small amount left but wanted to leave the pears peeking out.
  6. Then bake for 50-60 minutes, or until puffed up and golden brown. Let cool a few minutes, then sprinkle some powdered sugar over the top, and serve warm with vanilla bean ice cream or fresh whipped cream!
Adapted from INSPIRATION
Adapted from INSPIRATION
California Grown https://californiagrown.org/

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