I was supposed to post a honey-roasted pear clafoutis recipe that I made two weeks ago with the last two pears that I have. But I was too caught up in making a diaper bag for my SIL that I was in no mood to blog at all. I realised that I'm not too good at multi-tasking, especially when it involves a complicated sewing project that requires my full concentration. Well, now that the bag is completed, I can finally heave a sigh of relief and go back to my daily routines of surfing the internet and watching TV. :-)
Anyway, this clafouti recipe is taken from the same site that I found the recipe of red wine pear cake. The last time i made clafouti was more than 2 years ago, and I wonder why I didn't make it more often. It's extremely easy to prepare and in my opinion, it tastes much better than puddings too. The warm clafouti is definitely a perfect and satisfying dessert to have on cold autumn days!
Honey-roasted Pear Clafoutis Recipe
Recipe adapted from here
2 pear, peeled, cored, quartered
1 tbs honey
1/4 cup (37g) plain flour
1/4 cup (50g) caster sugar
1 eggs, lightly whisked
1 egg yolks
20g butter, melted
1 cups (250ml) milk
1 tablespoon Grand Marnier liqueur
1 teaspoon vanilla extract
1) Preheat oven to 180 deg C. Place pears in two 14-cm oven-proof dishes, and then drizzle with honey and dot with butter.
2) Bake in preheated oven for 20 minutes, turning occasionally, and when the pears are tender and starting to caramelise, remove from oven and set aside for 15 minutes.
3) In the mean time, combine flour and sugar in a medium bowl. Add the egg and egg yolk and whisk to combine.
4) Add melted butter, milk, liqueur and vanilla to the flour mixture and whisk until well combined. Pour the batter over the pears.
5) Bake for 30 to 40 minutes, or until just set. Remove from oven, let it rest for 5 minutes, sprinkle icing sugar on top, serve.
Sunday, 13 November 2011
Posted by Piggy | Category: Dessert
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 2.5 License.