*Pure almond extract is available at specialty foods shops. Preheat the oven to 400F. 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. Serves 6 to 8. Gourmet November 1993
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|Serving Size: 1 Serving (206g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 8 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0g|
|Cholesterol 3.7mg||1 %|
|Sodium 19.6mg||1 %|
|Potassium 133.8mg||4 %|
|Total Carbohydrate 118.6g||35 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 118.4g|
|Protein 1.7g||2 %|
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Calories per serving: 480
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