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Prep Time: 0 Minutes Cook Time: 37 Minutes |
Ready In: 37 Minutes Servings: 6 |
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A clafouti is the first cousin of the quiche, and the nephew of the fritatta. It has no flour, no grains, or anything-so is parfait for gluten-free families. This clafouti is not my creation: it is from Laura Brody's The New England Table (Chronicle Books San Fransisco) It is a delicious treat, I made it for my mammy for mothers day and my brothers and sisters all loved it-even my dad and he hates sweet things. Read more . This is so gingery you will either hate it or love it to death. Try it. It is actually a French Canadienne recipe! Ingredients:
4 eggs |
4 large pears pealed & sliced thin |
1 cup heavy cream |
3 tbsp chopped candied ginger |
1/2 cup dried cranberries |
1/4 cup real maple syrup |
1/3 cup dark brown sugar |
1 large lemon zested and squeezed |
Directions:
1. Butter a gratin baking dish (i used a souffle dish) and toss pears, cranberries, and ginger in it. Set aside.
2. Combine cream, eggs, sugar, zest, and lemon juice.
3. Pour mixture over pears in baking dish.
4. Drizzle maple syrup evenly over the top.
5. Bake at 350 for 35-40 min, (until set)
6. enjoy enjoy my friends. *As a note, the pears are very luquidy, for a tighter tart use apples instead (any fruit really. peaches-oooooh)
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