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Saturday, January 22, 2011

Clafouti aux Poires

This is a variation on a French custard cake, and varied again for the non-dairy and gluten-free diner.


1 Tbl ghee
1 C. almond milk
1/3 C. Coconut milk
1/2 C. Rice flour
3 eggs
2 tsp vanilla extract
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
4 cups pear slices
1/2 C dried cherries 


Preheat an oven to 350F. Butter and flour a 9-inch by 9-inch square baking dish or a 9x9 inch deep-dish pie round.
In a large bowl, whisk together almond milk, coconut milk, eggs, sugar, vanilla, nutmeg, and salt until the batter in smooth. It should be thin. Spread pears in a fan pattern in the baking dish. Pour the batter over the pears and sprinkle on cherries. Place in heated oven and bake for 35 - 40 minutes. Serves 8.

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