Saturday, March 23, 2013

Light Pear Clafouti

Sometimes I have a hankering for an eggy, custard-y dessert, one that's warm and comforting with a hint of vanilla and sort of like pudding, but not.
Boy, does this dish fit the bill.
It also doesn't hurt that I have a freezer half full of last summer's fruit that I am valiantly trying to use up so we can give the big lug a good defrost before the current year's crop comes in.  My little baggie of 2 cups of cubed peeled pears was just perfect for this dish.
And did I mention it's a "light" recipe?  Originally from an ancient issue of Cooking Light magazine,  this pear clafouti yields six wedges at 231 calories each.  Delicious calories, every one of 'em. 
I think it'll make a fine breakfast, too.
Since the recipe came out pre-internet days, I couldn't find it online so I'll type it in here.
But I did find that the recipe's author, Steven Petusevsky, is a well-known chef who has a site with more great looking recipes on it.   I think some serious poking around is in order. 
In the meantime -- enjoy.

PEAR CLAFOUTI

cooking spray
1 t. flour
2 c. cubed peeled pear
3/4 c. flour
1/4 t. salt
1/8 t. cinnamon (he used nutmeg but I hate nutmeg)
2 c. milk, divided (he used 1% low-fat; I used nonfat)
1/2 c. sugar
1/2 t. vanilla
3 lg. eggs, lightly beaten
2 t. powdered sugar

I hope you can find a 10-inch deep-dish pie plate lying around, because that's what this calls for.
Spray it with cooking spray and dust with the 1 t. of flour.  Spread the cubed pear around the bottom of the dish.  In medium bowl, stir together flour, salt, and cinnamon.  Slowly, add one cup of the milk, whisking away to keep out the lumps.  Add the rest of the milk, sugar, vanilla, and eggs and stir well.  Pour milk mixture over the pears and bake at 375 degrees for 35ish minutes, until set (mine took 40).  Sift powdered sugar over the top and eat up.  Six wedges at 231 calories each slice.

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6 Comments:

Blogger Patti said...

Hi, and thank you for visiting my classic film blog.

I agree with your sentiments about running a home and taking care of our families being one of the most important jobs. It's interesting, if we were a chef in a restaurant, we would be applauded, yet cooking for our families is seen as mindless, unimportant work. If we taught in public school, we would be applauded, yet teaching our kids ourselves (as I did), is frowned upon. If we were a nanny to someone else's toddlers, we would also be praised, yet staying home with our own toddlers is seen as a waste of our talents.

My only regret with having left my career to raise and homeschool my kids (all the way through high school) is that I worked myself out of a job. Now that the kids are raised, I am having to seek new direction, hence, my movie blog and my interest in genealogy.

March 24, 2013 at 5:00 AM  
Blogger Lynn said...

Well said, Patti!

March 24, 2013 at 1:23 PM  
Blogger Julia said...

This sounds so good.ks
I have seen several recipes on line but with cream.
thanks for the light version.

JB

March 24, 2013 at 4:34 PM  
Blogger teresa said...

ooh yum! everytime i see people bake with pears, i always ask myself why i don't bake with pears more often. it always looks amazing.

March 25, 2013 at 3:53 PM  
Blogger Blond Duck said...

Sounds delish! And kudos to you for cooking every night!

And Patti, that's what I'm terrified of. That's why I'm working on my freelance writing career!

March 25, 2013 at 7:36 PM  
Blogger Farm Girl said...

It sounds wonderful. I could eat a couple slices right now.
I need to be using up the fruit in my freezer too. We haven't had much wind so we have lots of fruit set now.
I haven't used many pears in cooking so I need to try this.

March 26, 2013 at 11:52 AM  

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