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How To Cook Everything: Simple Recipes for Great Food
By Mark Bittman, Alan Witschonke
Wiley - 2006
ISBN: 0471789186

How to Cook Everything: 2,000 Simple Recipes for Great Food
By Mark Bittman
Wiley - 2008
ISBN: 0470398574

How to Cook Everything (Completely Revised 10th Anniversary Edition): 2,000 Simple Recipes for Great Food
By Mark Bittman
Wiley - 2008
ISBN: 0764578650

How To Cook Everything: Simple Recipes for Great Food
By Mark Bittman, Alan Witschonke, Alan Witschonke
Wiley - 2006
ISBN:

How to Cook Everything Simple Recipes for Great Food
By Mark Bittman
- 1998
ISBN: 0965785157

How to Cook Everything: Simple Recipes for Great Food

Pear Clafoutis

Page 642

Cuisine: French | Course Type: Desserts

(1 review)

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5th November 2011

kaye16

A very good clafoutis. Surprising (to me) to use pears, but it worked well. Used a round dish.
- Used only 1/3cup sugar (sucre de canne), since a clafoutis shouldn't be hit-you-in-the-face sweet. This was a good amount.
- Might think about adding 1/4tsp or less of almond extract. Ooo, or maybe a dab of ground cardamom, which goes especially well with pears.
- The cooking time is way off. I had an extra thermometer in the oven, so I'm pretty sure the temp was right. Rather than 20 minutes, it took either 45 or 55 minutes. (I forget how many 10-minute extra bits that I added.)
- No powdered sugar at the end. Lily-gilding that.
- Comice pears.
- Will serve 6 easily. (Serving 4 would be quite large servings.)

(edited 11th November 2011) (0) comment (2) useful  

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