Apple Clafoutis Ina Garten

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Apple Clafoutis Ina Garten. Apple Clafoutis is a perfect way to use those juicy Autumn apples. Clafoutis is one of those desserts that looks intimidating, but is easier than you think. Who knew that stone fruit and custard could be so easy? I’ve never met a puffy fruit dessert I didn’t love. And with all the fresh apples around, now’s the time to make this tasty recipe when the first gourds of autumn are in the air.

Pear Clafouti

SERVES 8|LEVEL: INTERMEDIATE

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  • 1 tablespoon unsalted butter, at room temperature
  • 1/3 cup plus 1 tablespoon granulated sugar
  • 3 extra-large eggs, at room temperature
  • 6 tablespoons all-purpose flour
  • 1-1⁄2 cups heavy cream
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon grated lemon zest (2 lemons)
  • 1/4 teaspoon kosher salt
  • 2 tablespoons pear brandy, such as Poire William
  • 2 to 3 firm but ripe Bartlett pears
  • Confectioners’ sugar

Preheat the oven to 375 degrees. Butter a 10 x 3 x 1-1⁄2 inch round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.

Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy. Set aside for 10 minutes.

Meanwhile, peel, quarter, core, and slice the pears. Arrange the slices in a single layer, slightly fanned out, in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes. Serve warm or at room temperature, sprinkled with confectioners’ sugar.

Apple Clafouti

  • Level: Intermediate
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 6 servings

Ingredients

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Batter:

1/2 cup unbleached all-purpose flour

1/3 cup plus 2 tablespoons sugar

1/4 teaspoon ground cinnamon

Pinch salt

3 eggs plus 1 egg yolk

1 cup whole milk

Apples:

1/4 vanilla bean, split lengthwise

2 tablespoons unsalted butter

Pinch salt

1 1/2 cups peeled and diced Granny Smith apple (about 1 large apple)

2 tablespoons sugar

1 teaspoon grappa, Calvados, or other fruit brandy

Confectioners’ sugar, for dusting

1/3 cup creme fraicheAdd to Shopping List

Directions

  1. Preheat the oven to 400 degrees F.
  2. Make the batter: Sift the flour, sugar, cinnamon and salt into a bowl. In a separate bowl, whisk the eggs, egg yolk, and milk until well blended. Add about 1/3 of the egg mixture to the flour mixture and whisk until smooth, then gradually incorporate the remaining egg mixture. Whisk until well blended. Cover with plastic wrap and refrigerate while you prepare the apples.
  3. Cook the apples: With the tip of a knife, scrape the vanilla bean seeds from the pod into an ovenproof 10-inch cast iron or stainless steel skillet. Add the pod and the butter and cook over moderately high heat until the butter turns nut brown. Add a pinch of salt. Add the apples and cook, stirring often, until slightly softened, about 2 minutes. Remove the vanilla bean pod and discard. Sprinkle the apples with the sugar, reduce the heat to moderately low, and cook until the apples are almost cooked through and the sugar has melted and is coating the apples in a light syrup. Add the grappa or other brandy off the fire while pouring, place back on the fire, wait for flame to die down, the swirl the pan briefly. Spread the fruit evenly in the skillet.
  4. Working quickly, pour batter evenly over the fruit. Bake until the edges of the clafouti are puffed and browned and the center is set, about 15 minutes.
  5. Put some confectioners’ sugar in a sieve and generously dust the surface of the clafouti. Serve warm directly from the pan with a dollop of creme fraiche.
  6. Michael’s Notes: If you plan to serve individual clafoutis from mini pans, heat the pans in the oven until quite hot, about 5 minutes, then divide the cooked fruit among the pans, top with the batter, and bake. Cooking time will vary depending on the size of the pans.
  7. To make a cherry clafouti, use 1 1/4 cups pitted cherries. Substitute 1 teaspoon grated lemon zest for the cinnamon and orange flavored liqueur (recommended: Grand Marnier) for the grappa.

Fall Deliciousness: Ina Garten’s Pear Clafouti

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“And all at once, Summer collapsed into Fall.” ~ Oscar Wilde”

As much as I love Fall, it doesn’t feel like it’s official until I’ve made one of my favorite desserts of ALL time, Ina Garten’s mouth wateringly delicious Pear Clafouti.

Somehow the heavenly aroma of ripe Bartlett pears, sugar, vanilla, pear brandy and lemon zest baking away in the oven makes it truly official for me, despite what the calendar might say. So if you’re looking to ring in the season with something sweet this month, this delightful recipe is the perfect choice and it also couldn’t be easier to make.

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And if you’ve never “clafoutied” before (YES, it can be used as a verb), a clafouti is essentially a baked dessert that originated in the Limousin region of Southwest France. It features sliced fruit (traditionally cherries but pears are in season longer), arranged in a buttered dish which are then covered with a custard-like batter and baked until golden brown. The clafouti is then dusted with confectioners’ sugar and served warm or at room temperature. Honestly, I’ll take it any way I can get it, it’s THAT delicious!

And while Ina’s recipe already has pear brandy baked into it, this Pear Clafouti also happens to pair deliciously well with one of my new favorite dessert wines, the Barboursville Vineyards Passito from Virginia ($32/375mL).

Yes – V I R G I N I A!

This wine is a blend of Moscato Ottonel and Vidal grapes that were air dried in order to concentrate their flavor and sugars. The dried grapes were then pressed and the resulting juice underwent a lengthy fermentation with additional time on the lees to accentuate the wine’s mouthfeel. The result is a viscous, luscious wine with notes of spiced pear, candied citrus and vanilla which still retains a bright acidity and lightness to balance its sweetness. If you can’t find this glorious dessert wine a Sauternes from Bordeaux or an Italian Moscato d’Asti will be equally as fabulous!

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If you find yourself hankering for something other than pumpkin spice to satisfy your sweet tooth and put you in the Fall spirit, you can’t go wrong with this recipe. Just be sure you also have some of your favorite vanilla ice cream on hand to round out the experience (Haagen-Dazs is the BOMB!).

I really hope you enjoy this recipe for Pear Clafouti and do YOU have a favorite Fall dessert OR dessert wine you look forward to all year? If so, I’d love to know so please let me know in the Comments section below.

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“FALL DELICIOUSNESS: INA GARTEN’S PEAR CLAFOUTI”

Pair this delicious recipe with a luscious, white dessert wine like the Barboursville Vineyards Passito from Virginia, a Sauternes from Bordeaux or an Italian Moscato d’Asti!

Ingredients

  • 1 Tablespoon unsalted butter, room temperature
  • 1/3 cup plus 1 Tablespoon granulated sugar
  • 3 extra-large eggs, room temperature
  • 6 Tablespoons all-purpose flour
  • 1 1/2 cups heavy cream
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon grated lemon zest (1 lemon)
  • 1/4 teaspoon Kosher salt
  • 2 Tablespoons pear brandy such as Poire William
  • 2-3 firm but ripe Bartlett pears
  • Confectioners’ sugar

Instructions

  1. ) Preheat oven to 375 degrees. Butter a 10 x 1 1/2-inch round baking dish and sprinkle the bottom and sides with 1 Tablespoon of the granulated sugar.
  2. ) Beat the egs and the 1/3-cup of granulated sugar in the bowl of an electric mixerfited with a paddle attachement on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, Kosher salt and pear brandy. Set aside for 10 minutes.
  3. ) Meanwhile, peel, half, core and slice the pears. Arrange the slices in a single layer, slightly fanned out in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35-40 minutes. Serve warm or at room temperature, sprinkled with confectioners’ sugar.

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