About 1 tablespoon unsalted butter, softened, for the pan
4 medium-size ripe pears, such as Bartlett or Comice
1 cup pure maple syrup
4 3-inch sprigs fresh rosemary
2 large eggs
2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup heavy cream
1/2 cup whole milk
Heat the oven to 350 F. Generously butter a 9-inch shallow round baking dish with straight sides or a 10-inch glass pie pan with sloping sides.
Peel the pears and cut them lengthwise in half. Scoop out the cores, then remove the blossom scar, the stem, and the coarse fiber that runs from the stem to the core.
Pour the maple syrup into a 10-inch skillet and place it over medium heat. Arrange the pear halves in the pan, rounded side down, and tuck the rosemary sprigs between them. Cook the pears, uncovered, at a gentle boil for about 5 minutes. Turn them cut side down and gently boil until the pears are very soft and the syrup is slightly thickened, about 5 minutes longer. (If the pears are not quite ripe, cook them covered for 10 minutes on the first side, then cook on the second side, partially covered, until you can insert a paring knife with no resistance.) Leaving the syrup behind in the pan, carefully transfer the pears to the prepared baking dish and arrange them cut side down and stem end facing inward in a circle. Remove and discard the rosemary sprigs. Pour the syrup that is left in the pan into a measuring cup. There should be about 1/2 cup. If there is less, top it off with more maple syrup. If there is more than 1/2 cup, pour it back into the pan and boil it further.
Whisk 1 egg with the flour in a medium mixing bowl until smooth. Whisk in the other egg, then whisk in the syrup, vanilla, salt, cream, and milk. Pour the batter over the pears. Bake the clafouti on the center oven rack until puffed, set in the center, and a golden color around the edges, 25 to 30 minutes. Cool slightly. Cut into wedges and serve warm.
Serves 8.
From The Herbfarm Cookbook by Jerry Traunfeld
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