Ingredients
- 4 firm-ripe pears, peeled, cored, and sliced
- 2 tablespoons fresh lemon juice
- 3/4 cup sliced blanched almonds
- 3/4 cup milk
- 1 stick (1/2 cup) unsalted butter, melted and cooled
- 3 large eggs, beaten lightly
- 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract (preferably pure)*
- 3/4 cup self-rising cake flour
- 1/2 cup plus 2 tablespoons sugar
- *Pure almond extract is available at specialty foods shops.
Directions
- Preheat the oven to 400°F. and butter a 10-by 2-inch round (1-quart capacity) baking dish. In the dish toss the pears gently with the lemon juice and spread them evenly in the dish.
- In a blender grind fine 1/2 cup of the almonds, add the milk, 6 tablespoons of the butter, the eggs, the vanilla, and the almond extract, and blend the mixture until it is smooth. In a bowl whisk together the flour, 1/2 cup of the sugar, and a pinch of salt and stir in the milk mixture, stirring until the batter is combined well. Pour the batter over the pears, drizzle it with the remaining 2 tablespoons butter, and sprinkle it with the remaining 2 tablespoons sugar and remaining 1/4 cup almonds. Bake the clafouti in the middle of the oven for 40 minutes, or until it is golden brown, and let it cool on a rack for 15 minutes. Serve the clafouti warm.
