PEAR CLAFOUTIS WITH ALMONDS (for six)
4 firm-ripe pears, peeled, cored and sliced
2 tablespoons fresh lemon juice
¾ cup almonds, toasted and chopped
½ cup plus 3 tablespoon granulated sugar
4 large eggs
1 cup whole milk
½ cup all-purpose flour
¼ teaspoon salt
5 tablespoons unsalted butter, melted and cooled
¼ cup poire or amaretto (or kirsch or cognac)
½ teaspoon vanilla
1/8 teaspoon almond extract (preferably pure – available at specialty food stores)
1. Put rack in the middle of the oven and preheat the oven to 400*. Butter a 12 inch cast iron skillet or a shallow 2 quart capacity baking dish.
2. Toss the pears gently with the lemon juice, liqueur and 1 tablespoon sugar and let them macerate for 1 hour. Transfer pears with a slotted spoon to the skillet or baking dish and spread them evenly over the bottom. Reserve the macerating liquid.
3. In a blender grind fine ½ cup of the almonds; add the macerating liquid, eggs, milk, flour, salt, 3 tablespoons butter, extracts and remaining ½ cup sugar and blend until smooth. Pour the batter over the pears, drizzle it with the remaining 2 tablespoons butter, and sprinkle it with the remaining 2 tablespoons sugar and the remaining ¼ cup almonds.
4. Bake the clafoutis in the middle of the oven for 35 to 45 minutes, or until it is golden brown, and let it cool on a rack for 15 minutes. Serve the clafoutis warm.
adapted from Gourmet Magazine, November, 1993