recipes
Fresh Pear Delight
Submitted by Sarah C.
Fresh pears topped with a rich-and-creamy topping, reminiscent of creme brulee. Originally a French-country dish, this delicious fruit dessert was called a “clafouti.”
- Servings
- cook method
- prep
- cook
- ready
- 12
- Bake/Roast
- 30 minutes
- 1 - 2 hours
- Less than 2 1/2 hours
Ingredients
- No-stick cooking spray
- 1/4 cup brandy or orange-flavored liqueur
- 8 medium (about 2 pounds) Anjou pears, peeled, cut into thin slices
- 2 cups milk
- 1 cup heavy (whipping) cream
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 3/4 cup all-purpose flour
- 5 eggs
- Directions
- Nutrition Info
- Serving Suggestions
-
Preheat oven to 375°F. Spray 13×9-inch baking dish with cooking spray.
Pour brandy into prepared dish. Arrange pear slices on bottom of dish.
Combine milk, cream, granulated sugar and vanilla in medium saucepan. Bring to boil on medium-high heat, stirring constantly. Reduce heat to medium-low. Simmer 2 to 3 minutes, stirring occasionally. Remove from heat. Set aside.
Place flour in large bowl. Add eggs, 1 at a time, beating with electric mixer on medium speed after each addition until well blended. Gradually add milk mixture, beating on low speed until well blended. Pour evenly over pears.
Bake 1 hour, or until center is firm and top is lightly browned.
Cool completely. Cut into 12 pieces. Store any leftover dessert in refrigerator.
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