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PEAR-RASPBERRY CLAFOUTI
A clafouti is a simple French country dessert that is best described as a custardy baked pancake with fruit. It is typically made with cherries, but clafouti can be made with just about any fruit. Delicate pears, accented with late-season tart raspberries (frozen are just fine too), are an excellent choice for fall. I have been trying to use less processed sweeteners like honey and maple syrup in my recipes, and I have found that honey works well in this recipe. A little granulated sugar sprinkled on the baking dish and on top of the custard gives the clafouti it nice crust.
INGREDIENTS
4 teaspoons sugar, divided
1/2 cup all-purpose flour
4 large eggs
1 cup low-fat 1% milk or plain soymilk
¼ cup mild-flavored honey
1 tablespoon butter, melted
2 teaspoon freshly grated lemon zest
1 teaspoon vanilla extract
2 ripe but firm Anjou pears
1 cup fresh or frozen unsweetened raspberries
Confectioners’ sugar for dusting
PREPARATION
1. Preheat oven to 400°F. Coat a 9 1/2-inch deep-dish pie pan or gratin dish (6-cup capacity) with cooking spray. Sprinkle with 2 teaspoons sugar, tilting to coat.
2. Combine flour, eggs, milk, honey, butter, lemon zest and vanilla in a food processor or blender; process until smooth.
3. Peel, core and slice pears; arrange in the prepared pie pan. Scatter raspberries over top. Pour the egg mixture over the fruit. Sprinkle with remaining 2 teaspoons sugar.
4. Bake clafouti until puffed and set in the center, 40 to 50 minutes. Let cool slightly. (Clafouti will sink as it cools.) Dust with confectioners’ sugar and serve warm. (Leftovers are also delicious chilled.)
Makes 6 servings.
Per serving: 220 calories, 8 g protein, 36 g carbohydrates, 2 g fiber, 6 g total fat, 2.5 g saturated fat, 130 mg cholesterol, 70 mg sodium.
Recipe by Patsy Jamieson
