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Pear Clafouti
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Rover's Restaurant, Seattle, Washington


  • 1 cup (225 ml) diced and poached pear
  • 1/4 cup (60 ml) sugar
  • 2 cups (475 ml) water
  • 2 tbsp (30 ml) Pear Liquor
  • 6 eggs
  • 1 vanilla bean
  • 1-1/2 cups (350 ml) sugar
  • 1-1/2 cups (350 ml) heavy cream
  • 1-1/2 cups (350 ml) milk
  • 3/4 cup (175 ml) flour
  • Poach pears in water, pear liquor, and sugar about 10 minutes
  • When cooked, cool and dice.
  • Scrape seeds from the vanilla bean. Mix with beaten eggs, sugar, and flour.
  • Add cream and mild. Mix well.
  • Strain and let batter rest for 10 minutes.
  • Butter baking dishes with soft unsalted butter, and then coat with sugar.
  • Place fruit in bottom of dish and pour batter over fruit.
  • Bake at 400 degrees (200 C.) for 25 minutes. Can be served warm or cooled.

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