advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Pear-and-Golden-Raisin Clafouti

  • Servings: 4
Pear-and-Golden-Raisin Clafouti

Source: Martha Stewart Living, February 1997

Ingredients

  • 2 Bosc pears (about 1 pound)
  • 1/4 cup golden raisins
  • 1 1/2 tablespoons light-brown sugar, plus more for garnish
  • Unsalted butter, for greasing pans

For the Batter

  • 2 large eggs
  • 1 3/4 cups heavy cream
  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/8 teaspoon ground nutmeg
  • Pinch of salt

Directions

  1. Heat oven to 400 degrees. Generously butter a 12-inch-round gratin dish; set aside. Peel pears, cut in half lengthwise, and, using a melon baller, remove core. Slice pears into 1/4-inch-thick slices crosswise, and arrange pear halves in the bottom of prepared gratin dish. Set aside.

  2. In a food processor, combine the eggs, 1 cup cream, flour, granulated sugar, nutmeg, and salt, and process until a batter is formed. Pour the batter around the pears, and sprinkle the top with raisins.

  3. Bake until the top begins to set, about 12 minutes. Sprinkle with light-brown sugar; continue to bake until clafouti is set and golden brown on top, about 8 minutes. Whip remaining 3/4 cup cream to soft peaks. Remove clafouti from oven; serve immediately with whipped cream sprinkled with more brown sugar, if desired.

Reviews (0)

Related Topics