4 firm-ripe pears, peeled, cored, and sliced
2 tablespoons fresh lemon juice
3/4 cup sliced blanched almonds
3/4 cup milk
1 stick (1/2 cup) unsalted butter, melted and cooled
3 large eggs, beaten lightly
1/2 teaspoon vanilla
1/2 teaspoon almond extract (preferably pure)
3/4 cup self-rising cake flour
1/2 cup plus 2 tablespoons sugar
Preheat the oven to 400 degrees F.
Butter a 10 by 2-inch round (1-quart capacity) baking dish. In the dish, toss the pears gently with the lemon juice and spread them out evenly.
In a blender finely grind 1/2 cup of the almonds, add the milk, 6 tablespoons of the butter, the eggs, the vanilla, and the almond extract, and blend the mixture until it is smooth.
In a bowl whisk together the flour, 1/2 cup of the sugar, and a pinch of salt and stir in the milk mixture, stirring until the batter is combined well.
Pour the batter over the pears, drizzle it with the remaining 2 tablespoons butter, and sprinkle it with the remaining 2 tablespoons sugar and remaining 1/4 cup almonds.
Bake the clafouti in the middle of the oven for 40 minutes, or until golden brown. Let it cool on a rack for 15 minutes.
Serve the clafouti warm.
Recipe courtesy of Gourmet magazine