It was my turn to bring the snack to Master Gardener class. Thought I would share. Turned out SO yummy. A real any-occasion dish -- brunch, tea, dessert... Enjoy!
Ginger-Pear Clafouti (Melissa Currier 9/22/2011)
(Makes 48 servings in 2 lasagna-sized Pyrex. Scale at-will. Small scale will work in a 10" skillet -- start on stove like a frittata.)
8 T TJ's Organic Brown Sugar
1/2 C Ginger Brandy
2 t Cinnamon
10 Ripe Organic Bartlett Pears
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3 C Bob's Organic Whole Wheat Flour
1 C Organic Bread Flour
12 T TJ's Organic Raw Sugar
1 t Celtic Sea Salt
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16 Large Nellie's Cage Free Eggs
2 C Hatch's Light Cream
2 C Hatch's Lite Milk
16 oz. TJ's Greek Yogurt
4 t Vanilla Extract (bourbon-base)
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12 T Organic Butter
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Preheat Oven to 400 degress with butter in Pyrex
Prepare pear mixture, toss and set aside. Combine dry ingredients in a large bowl. Beat wet ingredients in another bowl. Pour wet mixture gradually into dry mixture, mixing well as you go. Batter should be smooth.
Ladle a portion of the batter into your preheated baking pan(s) (1/2-3/4") and return to oven until it begins to set like the first side of a pancake. Remove from oven and spread pear mixture evenly into pan. Cover with remaining batter. Put the whole thing back in the oven, reduce heat to 375 and bake for approx. 20 minutes until it puffs up and begins to brown nicely. Toothpick stuck in center should come out relatively clean.
Serve hot or cold. Sprinkle with powdered sugar (optional).
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