Pear Clafouti With Pistachios

Recipe Ingredients

1/4 cup	49g / 1.7oz	Sugar - plus
1 tablespoon	15ml	Sugar - (to 2) - divided
3		Eggs
3/4 cup	177ml	Whipping cream
3/4 cup	177ml	Milk
1/2 teaspoon	2.5ml	Vanilla extract
1/2 cup	31g / 1.1oz	Flour
3		Ripe Bartlett pears
1/3 cup	48g / 1.7oz	Raw pistachios - coarsely chopped

Recipe Instructions

Heat the oven to 400 degrees.

In a blender or food processor, combine one-fourth cup sugar, the eggs, cream, milk and vanilla and blend until smooth. Sift the flour over the mixture and pulse just to mix. Set the batter aside to stand 10 minutes.

While the batter is resting, peel the pears, cut them in half lengthwise and remove the core and the stem line with a spoon (a grapefruit spoon works best). Cut each half in crosswise slices one-fourth to one-half-inch thick; do not separate the slices.

Arrange the sliced pear halves in a 9-inch pie plate with the stem ends pointing toward the center and a little space between each. Depending on the size of the pears, you may be able to use only 5 of the 6 halves. Pour the batter over the top and sprinkle with the pistachios. Depending on how sweet the pears are, sprinkle an additional 1 to 2 tablespoons sugar over the pears that peek out from under the batter.

Place on a cookie sheet to catch any spills. Bake until the clafouti is puffed and brown in the center, about 40 to 45 minutes. Cool slightly before serving.

This recipe yields 6 servings.

Each serving: 332 calories; 8 grams protein; 36 grams carbohydrates; 3 grams fiber; 18 grams fat; 9 grams saturated fat; 151 mg. cholesterol; 58 mg. sodium.

Source:
The Los Angeles Times, 10-06-2004

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