Ingredients Jump to Instructions ↓

  1. 29 oz 823g Pear halves - drained and coarsely chopped, (reserving one pear half for garnish)

  2. 4 Eggs

  3. 1/3 cup 65g / 2 1/3oz Sugar

  4. 1 1/2 cups 355ml Milk

  5. 2 teaspoons 10ml Vanilla

  6. 1 teaspoon 5ml Grated lemon rind

  7. 1/4 teaspoon 1 1/3ml Salt

  8. 3 Bays English muffins - crumbled to fine crumbs

  9. Butterscotch Sauce::

  10. 1/2 cup 99g / 3 1/2oz Butter

  11. 1 cup 160g / 5.6oz Brown sugar

  12. 1/2 cup 118ml Heavy cream

  13. 1 teaspoon 5ml Vanilla

  14. Whipped cream - for garnish

Instructions Jump to Ingredients ↑

  1. Spread chopped pears in bottom of buttered deep 10" quiche dish or pie plate. Beat eggs and sugar until thick and lemon-colored. Combine milk, vanilla, lemon rind and salt. Add to egg mixture. Stir in crumbled muffins, blending well. Pour over pears. Bake at 350 F for 40-45 minutes, or until set. While clafouti is baking, prepare sauce.

  2. Butterscotch Sauce: Combine butter and brown sugar in small saucepan. Cook over medium heat until butter melts. Gradually add cream, stirring constantly. Bring mixture to boiling point. Remove from heat. Stir in vanilla. Cool slightly. To serve, spoon warm sauce on serving dish. Add slice of clafouti. Top with pear slice and whipped cream.

  3. Notes: A rustic French dessert - goes upscale with delicately flavored pears atop a pool of luxurious butterscotch sauce.


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