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Pear Clafoutis with Phyllo Crisps, Cider Sauce, and Quince Sorbet

Pear Clafoutis with Phyllo Crisps, Cider Sauce, and Quince Sorbet
Pear Clafoutis with Phyllo Crisps, Cider Sauce, and Quince Sorbet might be just the dessert you are searching for. This recipe serves 6. This recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 471 calories, 8g of protein, and 26g of fat. If you have sugar, sugar plus additional, flour, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Arrange 1 sheet of phyllo on a work surface (keep remaining sheets covered), then brush with some butter and sprinkle with 1 tablespoon sugar.
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ButterButter
SugarSugar
2
Cut sheet in half crosswise to form 2 rectangles and crumple each into a peaked free-form round, about 4 inches in diameter.
3
Transfer to a baking sheet with a metal spatula and form 4 more crisps in same manner with remaining phyllo, butter, and sugar.
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ButterButter
ChipsChips
SugarSugar
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Baking SheetBaking Sheet
SpatulaSpatula
4
Let dry, uncovered, at room temperature at least 8 hours.
5
Put oven rack in middle position and preheat oven to 500°F.
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OvenOven
6
Bake crisps until golden, 2 to 4 minutes (watch closely, since they burn easily).
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ChipsChips
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OvenOven
7
Transfer with spatula to a rack to cool.
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SpatulaSpatula
1
Whisk together yolks and 2 tablespoons sugar in a metal bowl. Sift flour and cornstarch into bowl and whisk until combined well.
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Corn StarchCorn Starch
All Purpose FlourAll Purpose Flour
SugarSugar
Egg YolkEgg Yolk
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WhiskWhisk
BowlBowl
2
Scrape seeds from vanilla beans with a sharp knife into a small heavy saucepan, reserving pods for another use.
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Vanilla BeanVanilla Bean
SeedsSeeds
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Sauce PanSauce Pan
KnifeKnife
3
Add milk and remaining 2 tablespoons sugar and bring to a boil.
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SugarSugar
MilkMilk
4
Add hot milk to egg mixture in a stream, whisking, and transfer to saucepan. Simmer, whisking, 3 minutes, then remove pan from heat and whisk in butter.
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ButterButter
MilkMilk
EggEgg
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WhiskWhisk
Sauce PanSauce Pan
Frying PanFrying Pan
5
Force pastry cream through a fine-mesh sieve into a bowl and chill, its surface covered with wax paper, 1 hour.
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Pastry CreamPastry Cream
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Wax PaperWax Paper
SieveSieve
BowlBowl
1
Beat together butter, sugar, flours, and salt in a bowl with an electric mixer at medium speed until pale and fluffy, 1 to 2 minutes.
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ButterButter
SugarSugar
SaltSalt
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Hand MixerHand Mixer
BowlBowl
2
Add egg and beat well.
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EggEgg
1
Put oven rack in middle position and preheat oven to 300°F.
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OvenOven
2
Peel pears, then quarter lengthwise and core. Melt butter in a 12-inch ovenproof heavy skillet over moderately high heat until foam subsides, then sauté pears, turning occasionally, 2 minutes.
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ButterButter
PearPear
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Frying PanFrying Pan
3
Sprinkle sugar over pears and cook, turning occasionally, until sugar is melted and pears begin to turn pale golden, about 5 minutes.
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PearPear
SugarSugar
4
Transfer skillet to oven and roast pears until very tender, 5 to 7 minutes, then cool to room temperature.
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PearPear
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Frying PanFrying Pan
OvenOven
1
Increase oven temperature to 350°F. Butter ramekins generously and coat with sugar, knocking out excess.
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ButterButter
SugarSugar
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RamekinRamekin
OvenOven
2
Whisk pastry cream into almond cream until combined well.
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Pastry CreamPastry Cream
AlmondsAlmonds
CreamCream
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WhiskWhisk
3
Spread 1/4 cup cream evenly in bottom of 1 ramekin and top with 2 pieces of pear.
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SpreadSpread
CreamCream
PearPear
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RamekinRamekin
4
Spread another 1/4 cup cream over pears and top with 2 more pieces of pear. Repeat in remaining 5 ramekins. Arrange ramekins on a baking sheet and bake clafoutis until puffed and golden, 30 to 35 minutes. Cool in ramekins on a rack 1 hour.
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SpreadSpread
CreamCream
PearPear
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Baking SheetBaking Sheet
OvenOven
RamekinRamekin
5
Put 1 clafoutis (in ramekin) on each of 6 large plates and top each with a phyllo crisp.
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RamekinRamekin
6
Serve cider sauce and quince sorbet on the side.
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QuinceQuince
SorbetSorbet
SauceSauce
1
·Crisps can dry up to 24 hours before baking.·Crisps can be baked 6 hours ahead and kept, uncovered, at room temperature.·Pastry cream and almond cream can be prepared 1 day ahead and chilled separately, covered. Bring to room temperature before combining.·Clafoutis can be assembled 8 hours ahead and chilled, covered. Bring to room temperature before baking.
Ingredients you will need
Pastry CreamPastry Cream
AlmondsAlmonds
ChipsChips
CreamCream
DifficultyHard
Ready In45 m.
Servings6
Health Score3
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