+
0 (0)

Categories: Appetizers, Sides

Savory pear clafoutis

Savory pear clafoutis
Los Angeles Times

Next time you find yourself in the kitchen with a baguette, a little duck fat or hazelnut oil and some lettuce, reach for an apple or a pear. Toast and oil the bread, grate the fruit, salt them and combine ... Read more

Total time: About 45 minutes | Serves 4
Note: This is adapted from "The Cuisine of Jacques Maximim," edited and adapted by Caroline Conran. Apples can be substituted for the pears. Maximim suggests serving it with terrine of foie gras, but it also would complement roast chicken, grilled duck, seared steak or sauteed veal.
  • 2 ripe Red Anjou or Comice pears
  • 4 tablespoons unsalted butter, plus extra for ramekins
  • 2 large eggs
  • 1/4 cup heavy cream
  • 1/2 teaspoon kosher or sea salt
  • 1/8 teaspoon freshly ground black pepper

Step 1Peel, core, quarter and slice the pears very thin. Melt the 4 tablespoons of butter in a skillet over medium-high heat and saute the slices until they soften, without letting them brown, about 7 minutes. Remove from the heat and allow to cool.

Step 2Heat the oven to 400 degrees. Butter 4 (4-inch-wide) ramekins or tart pans.

Step 3Mix the eggs and cream in a bowl and season with the salt and pepper. Stir in the pears. Divide the mixture among the ramekins. Bake 15 minutes.

Step 4Let the clafoutis sit 5 minutes, then turn out onto serving plates. Garnish with cracked black pepper.

Each serving:
237 calories; 4 grams protein; 13 grams carbohydrates; 3 grams fiber; 19 grams fat; 11 grams saturated fat; 156 mg. cholesterol; 183 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Sweet potato fritters with clove-scented syrup
Pissaladiere
Roasted portabello mushrooms with red sauce
Braised Artichokes With Garlic and Mint