Andrew Scrivani for The New York Times NYTCREDIT:
If you don’t want to make a crust but want something tartlike for your Thanksgiving dessert, a clafoutis, which is something like a cross between a flan and a pancake, is a great choice. It’s a very easy dessert, yet it’s always impressive.
2 tablespoons pear eau-de-vie or liqueur (optional)
2 tablespoons mild-flavored honey, like clover
2 pounds ripe but firm pears, like Bartlett or Comice
3 large eggs
1 vanilla bean, scraped
1/3 cup sugar
2/3 cup sifted unbleached white flour
1/2 cup plain yogurt
1/2 cup milk
pinch of salt
1. Combine the pear eau-de-vie and the honey in a bowl. Peel, core and slice the pears and toss with the mixture. Let sit for 30 minutes.
2. Preheat the oven to 375 degrees. Butter a 10-inch ceramic tart pan or baking dish.
3. In the bowl of an electric mixer or with a whisk, beat together the eggs, the seeds from the vanilla bean and the sugar. Pour off the marinade from the pears and add to the egg mixture. Gradually beat in the flour, then beat in the yogurt, milk and salt.
4. Arrange the pears in the baking dish. Pour on the batter. Place in the oven and bake 40 to 50 minutes, until the top is beginning to brown. Serve hot or warm.
Yield: 8 servings.
Advance preparation: Although this is best served warm, you can allow it to cool completely and serve it at room temperature. It will hold for several hours out of the refrigerator. Leftovers make a nice breakfast treat.
Nutritional information per serving: 195 calories; 2 grams fat; 1 gram saturated fat; 0 grams polyunsaturated fat; 1 gram monounsaturated fat; 71 milligrams cholesterol; 40 grams carbohydrates; 4 grams dietary fiber; 47 milligrams sodium; 5 grams protein
Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”
Recipes for Health: Pear Clafoutis — Recipes for Health
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