Pear or Apple Clafoutis

Source: Bicycling through Provence by Sarah Leah Chase 1. Preheat the oven to 375. Generously butter a gratin dish 12 inches in diameter and 2 to 3 inches high. 2. Combine the milk, cream, sugar, and vanilla in medium-size saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Reduce the heat to medium and boil gently to cook slightly, 2 to 3 minutes. Remove from heat and set aside. 3. Place the flour in a medium-size bowl and using an electric mixer, beat in the eggs one at a time, scraping the sides of the bowl often, to make a smooth batter. Gradually beat in the warm milk mixture to form a smooth and thin batter. Pour into the prepared gratin dish. 4. Toss the apple or pear slices with the liqueur and arrange layers over the top of the batter; they will sink down as you work. Bake the clafoutis until firm to the touch in the centre and lightly golden on top, 1 - 1 1/4 hours. 5. Let the clafoutis cool to lukewarm or room temperature. Serve by cutting into pielike wedges, dusting each serving wiht confectioners sugar. Also excellent with whipped cream. Posted to JEWISH-FOOD digest V97 #002 From: Heather Chalmers <HCHALMER@flemingc.on.ca> Date: Fri, 3 Jan 1997 10:22:27 -0500 (EST)