Tried and tested – from the Martha Stewart Living Cookbook- a nice dessert. Prep. 10 mins. Easy.
Pear-and-Golden-Raisin Clafouti Serves 4
“Clafouti is a shallow puddinglike dessert made with fruit, almost like a dense pancake. Early recipes called for unpitted black cherries because the pit was thought to add flavor to the batter. Using a blender to mix the batter will make the clafouti light and airy. The batter may also be combined in an electric mixer.”
Unsalted butter , for dish
2 medium pears, peeled cored, cut crosswise into ¼-inch slices
2 large eggs
1 3/4 cups heavy cream
¼ cup all-purpose flour
¼ cup granulated sugar
1/8 tsp ground nutmeg
pinch of salt
¼ cup of golden raisins
1 ½ tablespoons packed light-brown sugar, plus more for garnish
Preheat the oven to 400 F. Generously butter a 12 inch-round gratin dish; set aside.
Arrange the pear slices in the bottom of the prepared gratin dish. Set aside.
In a blender, combine the eggs, 1 cup cream, the flour, granulated sugar, nutmeg, and salt, and process until a batter is formed. Pout the batter around the pears, and sprinkle the top with raisins.
Bake until the top begins to set, about 12 minutes. Sprinkle with the light-brown sugar; continue to bake until the clafouti is set and golden brown on top, about 8 minutes. In a large bowl, whip the remaining ¾ cup cream until sof peaks form. Remove the clafouti from the oven, and serve with whipped cream and a sprinkle more of brown sugar.