Pear Clafoutis Recipe Julia Child

Julia Child’s Pear Clafoutis Recipe The Urban Escapist

WebJan 20, 2021 · Instructions. Combine pears with wine, kirsch, or cognac and sugar. Substitute this liquid for part of the milk called for in the batter. …

1. Combine pears with wine, kirsch, or cognac and sugar.Substitute this liquid for part of the milk called for in the batter.
2. Preheat the oven to 350°Combine milk, eggs, vanilla extract, salt, flour and mix until smooth.
3. Pour a ¼ inch layer of batter in the baking dish or pie plate. Set over moderate heat for a minute or two until a film of batter has set in the bottom of the dish. Remove from heat.
4. Spread the pear pieces over the batter and pour on the rest of the batter and smooth the surface with the back of a spoon

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Barefoot Contessa Pear Clafouti Recipes

WebPear Clafouti. Preheat the oven to 375 degrees. Butter a 10 x 3 x 1-1⁄2 inch round baking dish and sprinkle the bottom and sides with 1 tablespoon …

1. Preheat the oven to 375 degrees. Butter a 10 x 3 x 1-1⁄2 inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
2. Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes.
3. Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners’ sugar.

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Pear Clafouti Recipe Ina Garten Food Network

WebSep 5, 2015 · Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high …

1. Preheat the oven to 375 degrees F.
2. Butter a 10 x 3 x 1 1/2-inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
3. Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes.
4. Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche.

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