Traditionally a clafouti is French dessert made with black cherries in an excessively buttered dish in a cakey almond pudding like batter, baked and dusted with powdered sugar. This version is adapted form Julia Child’s clafouti recipe and utilizes almonds and pears.
3 bosc pears, cored and sliced thin (peels left on)
1 tablespoon lemon juice
1 tablespoon light brown sugar
2 tablespoons butter
1¼ cups milk
1⁄3 cup white sugar
1 tablespoon vanilla
Pinch of salt
½ cup flour
¼-½ cup almonds, sliced and blanched
Preheat oven to 375°F. Gently toss together the pears, lemon juice and sugar. Excessively butter a round shallow baking dish, making sure all the sides and corners are greased well. In a blender mix together the milk, sugar, eggs, vanilla, salt and flour on medium high speed until smooth. Place a small amount of the batter in the greased pan, enough to cover the bottom of the pan. Place in the oven for about 3-5 minutes or until the batter is set and semi firm. Remove the pan from the oven and arrange the pears in a creative design, making sure the peel side is facing upwards. Sprinkle a few almond sliced over the pears. Pour the rest of the batter evenly over the pears and then toss the remaining almonds over the top of that. Place in the oven and bake for about 45 minutes. The clafouti is done when it is puffed and brown and an inserted test stick comes out clean. Sprinkle with powdered sugar and serve warm.