Teatime Pear Clafloutis Recipe

Pear Clafloutis: A French Desert in a Royal Albert Baking Dish

Taste of Fall

Pear Clafloutis is a near perfect fall teatime treat and very simple to make. In this recipe sliced pears are covered and baked in a batter of milk, yogurt, eggs, sugar and flour with a touch of honey and pear liqueur.  The "batter" turns into a flan-like custard.  It is delicious hot or warm, and even cold out of the refrigerator.  Experiment on how you like it best.  It is relatively low calorie, so no guilt there.  Of course serve it in an English ceramic baking dish like the one about, a Royal Albert Old Country Roses tart pan and use your best china!

Ingredients:

2 tablespoons pear liqueur (optional)

2 tablespoons honey (mild, like clover)

2 pounds of ripe but firm pears (Bartlett)

3 large eggs

1 tsp vanilla

2/3 cup sifted unbleached white flour

1/2 cup plain yogurt

1/2 cup milk

pinch of salt

instructions:

1. Preheat oven to 375 degrees. Make sure rack is in the middle. Butter a 10-inch ceramic baking dish/tart pan.
2. Slice pears.  Combine the pear liqueur and honey  mixture and "marinate" the pear slices for 30 minutes.
3. In a bowel beat together the eggs, vanilla, and sugar then add honey-pear liqueur mixture from the pears.  
4. Gradually beat in flour, then beat in milk, yogurt and salt.
5. Place the pear slices in the baking dish. Pour the batter over it.  Bake for 40 to 50 minutes, until the top is beginning to brown.  Serve hot or warm.

My own inexact calorie count for one serving (1/8 of 10-inch tart pan) is about 180 calories, but you will probable want to eat more!

Recipe Adapted from the NY Times