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Pear Cardamom Clafoutis
About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)
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About This Recipe
| Yield: | makes one 9-inch round cake |
| Active time: | 15 minutes |
| Total time: | 1 hour |
| Special equipment: | 9-inch pie plate |
| This recipe appears in: | Sunday Brunch: Pear Cardamom Clafoutis |
| Rated: |  |
Ingredients
- 1 tablespoon butter
- 2 pears, peeled cored and sliced into 1/4 in thick wedges
- 1 tablespoon fresh juice from 1 lemon
- 3 eggs, beaten
- 1/3 cup sugar
- 1 cup milk
- 1/2 cup cream
- 1 teaspoon vanilla
- 1/4 cup plus 2 tablespoons all-purpose flour
- Pinch of salt
- 4 cardamom pods, crushed with a mortar and pestle (or 1/8 teaspoon ground cardamom)
Procedures
-
1
Grease a 9-inch pie plate with butter. Adjust oven rack to middle position and preheat to 375°F. Toss pear sliced with lemon juice and place slices of pear in overlapping pattern in greased pie dish.
-
2
Whisk together eggs, sugar, milk, cream and vanilla until all the ingredients are well incorporated. In a separate bowl, whisk together flour salt and cardamom. Whisk flour mixture into egg mixture, beat for 5 minutes until the batter is smooth then let sit for 10 minutes.
-
3
Pour the batter over the pear slices and place in the oven. Bake until cake is puffed and brown and a cake tester or toothpick inserted into center comes out clean, about 30 minutes. Let cool slightly and serve.
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