Recipe - Pear Or Apple Clafoutis

2 cup Milk
1 cup Heavy (whipping) cream
1 cup Granulated sugar
1 One half teaspoon Vanilla extract
2/3 cup Unbleached all purpose flour
5 lg Eggs
6 Granny Smith appleas or
firm, ripe Anjou pears,
peeled, cored, and thinly
cut or sliced up
3 tablespoon Liqueur such as Calvados or
Grand Marnier
Confectioners' sugar for
dusting

Source: Bicycling through Provence by Sarah Leah Chase

1. Preheat the oven to 375. Generously butter a gratin dish 12 inches in
diameter and 2 to 3 inches high.

2. Combine the milk, cream, sugar, and vanilla in mediumsize saucepan.
Bring to a boil over mediumhigh heat, stirring to dissolve the sugar.
Reduce the heat to medium and boil gently to cook slightly, 2 to 3 minutes.
Remove from heat and set aside.

3. Place the flour in a mediumsize bowl and using an electric mixer, beat
in the eggs one at a time, scraping the sides of the bowl often, to make a
smooth batter. Gradually beat in the warm milk mixture to form a smooth and
thin batter. Pour into the prepared gratin dish.

4. Toss the apple or pear slices with the liqueur and arrange layers over
the top of the batter; they will sink down as you work. Bake the clafoutis
until firm to the touch in the centre and lightly golden on top, 1 1 1/4
hours.

5. Let the clafoutis cool to lukewarm or room temperature. Serve by cutting
into pielike wedges, dusting each serving wiht confectioners' sugar.

Also excellent with whipped cream.

Posted to JEWISHFOOD digest V97 #002

From: Heather Chalmers HCHALMER@flemingc.on.ca

Date: Fri, 3 Jan 1997 10:22:27 0500 (EST)