Try This At Home

December 03, 2006|By Regina Schrambling | Regina Schrambling,Los Angeles Times

In his book The Cuisine of Jacques Maximim, edited and adapted by Caroline Conran, chef Jacques Maximim combines sauteed pears with eggs and a bit of cream to make a savory clafouti that is extraordinary.

Pears in particular keep just enough of their inherent sweetness against the savory custard; it's almost like Yorkshire pudding squared, and it goes with any roast (and most other main courses). Apples can be substituted for the pears.

Regina Schrambling wrote this article for the Los Angeles Times, which provided the recipe analysis.


Serves 4

2 ripe Red Anjou or Comice pears

4 tablespoons unsalted butter, plus extra for ramekins

2 large eggs

1/4 cup heavy cream

1/2 teaspoon kosher or sea salt

1/8 teaspoon freshly ground black pepper

Peel, core, quarter and slice the pears very thin. Melt the 4 tablespoons of butter in a skillet over medium-high heat and saute the slices until they soften, without letting them brown, about 7 minutes. Remove from the heat and allow to cool.

Heat the oven to 400 degrees. Butter 4 (4-inch-wide) ramekins or tart pans.

Mix the eggs and cream in a bowl and season with the salt and pepper. Stir in the pears. Divide the mixture among the ramekins. Bake 15 minutes.

Let the clafouti sit 5 minutes, then turn out onto serving plates. Garnish with cracked black pepper.

Per serving: 237 calories, 4 grams protein, 13 grams carbohydrate, 3 grams fiber, 19 grams fat, 11 grams saturated fat, 156 milligrams cholesterol, 183 milligrams sodium

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