Roasted Bosc Pear & Cinnamon Clafouti Recipe


Roasted Bosc Pear & Cinnamon Clafouti Recipe

This is a wonderful dessert and perfect when made with Bosc Pears (Bosc pears hold together well). Clofouti is best served warm - right from the skillet. If you do not have a cast-iron skillet, another over-proof dish would work fine. Serve with vanilla ice cream.

Recipe was adapted from The Bon Appetit Cookbook, (Conde Naste Publications, 2008)

4 large Bosc pears - peeled, quartered, cored
1/4 cup pure maple syrup
3 large eggs
1-1/3 cups half-and-half
3/4 teaspoon vanilla extract
1/4 cup Caputo "00" Chef's Flour
1/4 cup plus 1 tablespoon India Tree Dark Muscovado sugar - packed
1-1/2 teaspoon Ground Saigon Cinnamon
pinch of salt

1. Preheat oven to 450-degrees (F).

2. Butter 9-inch cast-iron skillet. Heat over medium-high heat. Add pears, rounded side down, to skillet and cook until golden brown - about 3 minutes per side.
Spoon maple syrup over pears.
Transfer to oven and roast pears until tender, turning and basting once - about 10 minutes.
Remove skillet from oven and bring pear mixture to boil over high heat.
Boil until almost all juices have evaporated - about 2 minutes. Cool to room temperature.
Reduce oven temperature to 350-degrees (F).

3) Combine eggs, half and half, and vanilla in blender - process until smooth.
Add flour, 1/4 cup sugar, 3/4 teaspoon cinnamon, and pinch of salt. Process to blend.

4) Pour batter over pears in skillet. Bake until center is set and clafouti is puffed and golden brown at edges, about 40 minutes.

Mix remaining 1 tablespoon sugar and 3/4 teaspoon cinnamon in small bowl. Sprinkle over clafouti. Serve warm.

serves 6.