Ginger Pear Clafouti
From chickpea_chef 17 years ago
- 35-40 minutes to make
- Serves 6
A clafouti is the first cousin of the quiche, and the nephew of the fritatta. It has no flour, no grains, or anything---so is parfait for gluten-free families. This clafouti is not my creation: it is from Laura Brody's "The New England Table" (Chronicle Books San Fransisco) It is a delicious treat, I made it for my mammy for mothers day and my brothers and sisters all loved it--even my dad and he hates sweet things. Read more This is so gingery you will either hate it or love it to death. Try it. It is actually a French Canadienne recipe! See less
Ingredients
- 4 eggs shopping list
- 4 large pears pealed & sliced thin shopping list
- 1 cup heavy cream shopping list
- 3 tbsp chopped candied ginger shopping list
- 1/2 cup dried cranberries shopping list
- 1/4 cup real maple syrup shopping list
- 1/3 cup dark brown sugar shopping list
- 1 large lemon zested and squeezed shopping list
How to make it
- Butter a gratin baking dish (i used a souffle dish) and toss pears, cranberries, and ginger in it. Set aside.
- Combine cream, eggs, sugar, zest, and lemon juice.
- Pour mixture over pears in baking dish.
- Drizzle maple syrup evenly over the top.
- Bake at 350 for 35-40 min, (until set)
- enjoy enjoy my friends. *As a note, the pears are very luquidy, for a tighter tart use apples instead (any fruit really. peaches--oooooh)
The point of the drizzled maple syrup is to give it a creme brule like top
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This has nothing to do with the clafout. I just like it. I served these *greens* with the dish though.
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noir
seralaci
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" It was excellent "
" It was just okay "