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Ingredients
- 4 x hard-ripe pears peeled, cored, and sliced
- 2 Tbsp. fresh lemon juice
- 3/4 c. sliced blanched almonds
- 3/4 c. lowfat milk
- 1/2 c. unsalted butter - (1 stick) melted, cooled
- 3 lrg Large eggs beaten lightly
- 1/2 tsp vanilla
- 1/2 tsp almond extract (preferably pure)
- 3/4 c. self-rising cake flour
- 1/2 c. sugar plus
- 2 Tbsp. sugar
Directions
- Preheat the oven to 400 degrees. Butter a 10- by 2-inch round (1-qt capacity) baking dish. In the dish, toss the pears gently with the lemon juice and spread them out proportionately.
- In a blender finely grind 1/2 c. of the almonds, add in the lowfat milk, 6 Tbsp. of the butter, the Large eggs, the vanilla, and the almond extract, and blend the mix till it is smooth.
- In a bowl whisk together the flour, 1/2 c. of the sugar, and a healthy pinch of salt and stir in the lowfat milk mix, stirring till the batter is combined well. Pour the batter over the pears, drizzle it with the remaining 2 Tbsp. butter, and sprinkle it with the remaining 2 Tbsp. sugar and remaining 1/4 c. almonds.
- Bake the clafouti in the middle of the oven for 40 min, or possibly till golden. Let it cold on a rack for 15 min. Serve the clafouti hot.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 8 servings | |
| Calories 278 | |
| Calories from Fat 178 | 64% |
| Total Fat 20.56g | 26% |
| Saturated Fat 8.55g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 110mg | 37% |
| Sodium 42mg | 2% |
| Potassium 175mg | 5% |
| Total Carbs 17.57g | 5% |
| Dietary Fiber 1.6g | 5% |
| Sugars 5.36g | 4% |
| Protein 7.27g | 12% |
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