Recipe - Almond Pear Clafouti

4 Firmripe pears; peeled,
cored, and
; cut or sliced up
2 tablespoon Fresh lemon juice
Three fourths cup Sliced blanched almonds
Three fourths cup Milk
1 Stick unsalted butter;
melted and cooled
; (One half cup)
3 lg Eggs; beaten lightly
One half teaspoon Vanilla
One half teaspoon Almond extract; (preferably
pure)*
Three fourths cup Selfrising cake flour
One half cup Plus 2 tablespoons sugar

*Pure almond extract is available at specialty foods shops.

Preheat the oven to 400F. and butter a 10by 2inch round (1quart
capacity) baking dish. In the dish toss the pears gently with the
lemon juice and spread them evenly in the dish.

In a blender grind fine One half cup of the almonds, add the milk, 6
tablespoons of the butter, the eggs, the vanilla, and the almond
extract, and blend the mixture until it is smooth. In a bowl whisk
together the flour, One half cup of the sugar, and a pinch of salt and
stir in the milk mixture, stirring until the batter is combined well.
Pour the batter over the pears, drizzle it with the remaining 2
tablespoons butter, and sprinkle it with the remaining 2 tablespoons
sugar and remaining One fourth cup almonds. Bake the clafouti in the middle
of the oven for 40 minutes, or until it is golden brown, and let it
cool on a rack for 15 minutes. Serve the clafouti warm.

Serves 6 to 8.

Gourmet November 1993

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