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Recipe Name: Pear Clafoutis With Poire William And Chantilly Cream Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 4

4 Ripe Dessert Pears
4 Eggs
125 Gram(s) Caster sugar
60 Gram(s) Plain flour
60 Gram(s) Butter
250 Milk
3 Tablespoon(s) Poire William
250 Double cream
1/2 Teaspoon(s) Vanilla essence
Slice the pears in half lengthways, leaving the skin on. Using a
teaspoon, remove as much of the core as possible and put the pears cut
side down in a buttered ovenproof dish. Beat the eggs lightly in a
bowl and then whisk in a pinch of salt and the sugar. Sift the flour
into the egg mixture and continue whisking. Melt the butter and whisk
into the mixture. Finally, whisk in the milk and the 2 tbsp of Poire
William. Pour the batter over the pears and dot with a little more
butter before baking in a preheated oven set at 200°c / 400°f / Gas
Mark 6 for 35 - 40 minutes, or until the batter is golden, puffed up
and set. Sprinkle with a tbsp of Poire William and some extra caster
sugar. Chantilly Cream 8. Whisk the cream until it is holding its
shape and flavour with the sugar and vanilla essence. NOTES :
Chef:Greg Robinson Converted by MM_Buster v2.0l. Posted to MM-Recipes
Digest V4 #11 by on Jun 23, 1999

Nutrition (calculated from recipe ingredients)
Calories: 236
Calories From Fat: 154
Total Fat: 17.4g
Cholesterol: 218.3mg
Sodium: 329.9mg
Potassium: 94.5mg
Carbohydrates: 12.2g
Fiber: <1g
Sugar: <1g
Protein: 7.8g

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