Almond Pear Clafouti

Traditionally, clafouti (pronounced claw-foo-tea) is a French country dish made with whatever fruit might be in season, cooked in a crust, without ground almonds. At the Chanticleer, we most frequently use pears.

 1 cup milk or (for a richer feel) evaporated milk
 1/3 heaping cup almonds, whole (or 1/3 level ground almonds)
 1/2 cup sugar
 1 tsp vanilla extract
 2 tsp almond extract
 1/3 cup flour (optional for a gluten-free version)
 3 eggs
 2-4 pears, core, peel, and evenly sliced lengthwise about 8-12 slices per pear. (Optional: if skin is soft and colorful, don't peel the pears)

Serves 6
Preheat oven to 350 degreesF
Baking time 45-55 minutes
Use a 9-inch glass pie pan greased with Pam cooking spray and a blender

In a blender, add the milk and almonds, blend until the almonds are well pureed. Add the remaining ingredients, except the pears, blend until the batter is smooth, scraping the blender's sides if needed.
Prepare the pears and arrange on the bottom of the greased pan in a pinwheel fashion, with the base of the pear sections toward the outer edge.
Slowly pour the batter into the pie pan the pears will float so nudge them about to keep their pinwheel formation.
Bake in the oven until set, puffy and golden about 45-50 minutes.
Serve with savory scones or biscuits, a starter that does not use pears, and a side of sausage or bacon. Alternatively, instead of a pastry and starter, serve with a large helping of fruit crumble with a side of meat.

Recipe Summary:

Other recipes by Chanticleer B&B Inn:
Buttermilk Raisin Scones

Recipe Provided By:
Chanticleer B&B Inn
Ashland, OR

Ashland Bed and Breakfast Inns