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Pear Clafoutis with Phyllo Crisps, Cider Sauce, and Quince Sorbet Recipe

Pear Clafoutis with Phyllo Crisps, Cider Sauce, and Quince Sorbet Recipe

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Pear Clafoutis with Phyllo Crisps, Cider Sauce, and Quince Sorbet

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Ingredients

Count

Nutrition

510

Calories

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Ingredients:

Serving

3 (17- by 12-inch) phyllo sheets , stacked and covered with 2 sheets of plastic wrap and a dampened kitchen towel
2 tbsp unsalted butter, melted
3 tbsp sugar
6 large egg yolks
1/4 cup sugar
2 tbsp all-purpose flour
2 tbsp cornstarch
2 vanilla beans , halved lengthwise
2 cups whole milk
1 tbsp unsalted butter
5 tbsp unsalted butter, softened
1/3 cup sugar
1/4 cup plus 2 tbsp almond flour
2 tbsp all-purpose flour
1/4 tsp salt
1 large egg
6 firm-ripe small bosc pears (2 lb total )
3 tbsp unsalted butter plus additional for ramekins
3 tbsp sugar plus additional for coating ramekins
accompaniments: cider sauce and quince sorbet

Directions:

Make phyllo crisps: Arrange 1 sheet of phyllo on a work surface (keep remaining sheets covered), then brush with some butter and sprinkle with 1 tablespoon sugar. Cut sheet in half crosswise to form 2 rectangles and crumple each into a peaked free-form round, about 4 inches in diameter. Transfer to a baking sheet with a metal spatula and form 4 more crisps in same manner with remaining phyllo, butter, and sugar. Let dry, uncovered, at room temperature at least 8 hours.
Put oven rack in middle position and preheat oven to 500°F.
Bake crisps until golden, 2 to 4 minutes (watch closely, since they burn easily). Transfer with spatula to a rack to cool.
Make pastry cream: Whisk together yolks and 2 tablespoons sugar in a metal bowl. Sift flour and cornstarch into bowl and whisk until combined well.
Scrape seeds from vanilla beans with a sharp knife into a small heavy saucepan, reserving pods for another use. Add milk and remaining 2 tablespoons sugar and bring to a boil.
Add hot milk to egg mixture in a stream, whisking, and transfer to saucepan. Simmer, whisking, 3 minutes, then remove pan from heat and whisk in butter.
Force pastry cream through a fine-mesh sieve into a bowl and chill, its surface covered with wax paper, 1 hour.
Make almond cream: Beat together butter, sugar, flours, and salt in a bowl with an electric mixer at medium speed until pale and fluffy, 1 to 2 minutes. Add egg and beat well.
Cook pears: Put oven rack in middle position and preheat oven to 300°F.
Peel pears, then quarter lengthwise and core. Melt butter in a 12-inch ovenproof heavy skillet over moderately high heat until foam subsides, then sauté pears, turning occasionally, 2 minutes. Sprinkle sugar over pears and cook, turning occasionally, until sugar is melted and pears begin to turn pale golden, about 5 minutes.
Transfer skillet to oven and roast pears until very tender, 5 to 7 minutes, then cool to room temperature.
Bake clafoutis: Increase oven temperature to 350°F. Butter ramekins generously and coat with sugar, knocking out excess.
Whisk pastry cream into almond cream until combined well. Spread 1/4 cup cream evenly in bottom of 1 ramekin and top with 2 pieces of pear. Spread another 1/4 cup cream over pears and top with 2 more pieces of pear. Repeat in remaining 5 ramekins. Arrange ramekins on a baking sheet and bake clafoutis until puffed and golden, 30 to 35 minutes. Cool in ramekins on a rack 1 hour.
Put 1 clafoutis (in ramekin) on each of 6 large plates and top each with a phyllo crisp. Serve cider sauce and quince sorbet on the side.
Cooks' notes: ·Crisps can dry up to 24 hours before baking. ·Crisps can be baked 6 hours ahead and kept, uncovered, at room temperature. ·Pastry cream and almond cream can be prepared 1 day ahead and chilled separately, covered. Bring to room temperature before combining. ·Clafoutis can be assembled 8 hours ahead and chilled, covered. Bring to room temperature before baking.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	510.07 Kcal (2136 kJ)
Calories from fat	255.17 Kcal
		% Daily Value*
Total Fat	28.35g	44%
Cholesterol	274.61mg	92%
Sodium	218.61mg	9%
Potassium	220.22mg	5%
Total Carbs	54.01g	18%
Sugars	23.39g	94%
Dietary Fiber	4.12g	16%
Protein	12.32g	25%
Vitamin C	5.5mg	9%
Vitamin A	0.3mg	9%
Iron	1.3mg	7%
Calcium	163.8mg	16%

Amount Per 100 g
Calories	143.77 Kcal (602 kJ)
Calories from fat	71.92 Kcal
		% Daily Value*
Total Fat	7.99g	44%
Cholesterol	77.4mg	92%
Sodium	61.62mg	9%
Potassium	62.07mg	5%
Total Carbs	15.22g	18%
Sugars	6.59g	94%
Dietary Fiber	1.16g	16%
Protein	3.47g	25%
Vitamin C	1.5mg	9%
Vitamin A	0.1mg	9%
Iron	0.4mg	7%
Calcium	46.2mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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