Pear And Honey Clafoutis (provencal Tart) Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
PEAR AND HONEY CLAFOUTIS,
1/3 cup: Granulated Sugar, 75 ml
-, Provencal Tart
2 t: Butter, unsalted; melted
~~~~~~~~~~~~~~~~~~~~~~~~~~~~,
-, 25 ml
-~~~~~~~~~~~~,
x Heavy Cream, 250 ml
2: -3 ea Bartlett, Anjou or
1 t: Ginger, ground (optional)
-Comice Pears, (about 1
-, 5 ml
-lb/500 g total),
1 each: Lime, Julienned zest of
1 each: Lime, juice of
1/3 cup: Honey, 75 ml
4 each: Eggs, extra-large
PREPARATION
~~~~~~~~~~~,
-using) and the lime zest.,
1 each: Preheat oven to 350F.,
8 lbs: A thin layer of the egg,
2 each: Generously butter a 9-inch,
-mixture into the quiche,
-, (23 cm) diameter glass
-pan.,
-quiche pan.,
9 each: Drain the pear slices and,
3 each: Place the pan on a,
-layer them over the egg,
-heavy-duty baking sheet,
-mixture.,
-lined with foil.,
10 lbs: In the remaining egg,
4 each: Peel and core the pears,
-mixture.,
-and cut them into thin,
11 each: Dribble the honey overthe,
-slices.,
-top.,
5 each: Place the slices in a small,
12 each: Bake until the top is,
-bowl, add the lime juice
-puffed and browned and the,
-and toss.,
-filling is set, 25
6 each: In a medium bowl, whisk
To 30 minutes.,
-together the eggs, sugar
13 each: Serve the clafoutis warm.,
-butter and cream.,
-Serves 6-8.,
7 each: Stir in the ginger, (if
Directions:
From: Celebrity Chef by Glenn Esterly in TV Guide 31 Dec, 1994
Submitted By SAM LEFKOWITZ On 12-31-94
Source from luhu.jp
Submitted By SAM LEFKOWITZ On 12-31-94
Source from luhu.jp