This comforting fruit dessert is akin to the French clafouti, in that a thin batter is poured over the pears and baked. Serve with generous dollops of whipped cream.
3 medium pears, peeled and cored or 1 (29-ounce) can pear halves
3 large eggs
1 1/4 cups milk
1/2 cup all-purpose flour
1/3 cup granulated sugar
2 teaspoons vanilla extract
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/4 teaspoon rum flavoring (optional)
Whipped cream for accompaniment
- If using canned pears, place pear halves on paper towels to drain thoroughly. Chop fresh or canned pears. Spread chopped pears evenly in a greased 10-inch quiche dish or pie plate.
- In a small mixing bowl, beat eggs with an electric mixer on high speed until foamy. Add milk, flour, sugar, vanilla, salt, nutmeg, and, if desired, rum flavoring. Beat on low speed until mixture is smooth. Pour batter over pears.
- Bake in a preheated oven at 350°F (175°C) for 50 to 60 minutes or until a knife inserted near center comes out clean.
- Let stand 15 minutes.
- Serve with generous dollops of whipped cream.
Makes 8 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.