Robert Mayberry’s Communal Pecan Pear Clafouti

Category: 
Desserts, Baked Goods
Seasons: 
September, October, November

Courtesy of Chef Robert Mayberry, University of Texas's Jester Hall

Easy

Robert Mayberry’s Communal Pecan Pear Clafouti

Ingredients

For 1 Batch(es)

Cream

  • 4 firm-ripe Texas pears, peeled, cored and sliced
  • 2 tablespoons fresh lemon juice
  • 1 teaspoons grated fresh ginger
  • 1/2 cups all-purpose flour
  • 3/4 cups ground Texas pecans, divided
  • 1/2 cups sugar, divided
  • 2 tablespoons sugar, divided
  • 1/4 teaspoons baking soda
  • 1 pinches salt
  • 4 large eggs, beaten lightly
  • 3/4 cups milk
  • 1/2 teaspoons vanilla extract
  • 1/4 teaspoons almond extract
  • 8 tablespoons unsalted butter, melted and divided
  • 1/2 teaspoons cinnamon

Robert Mayberry’s Communal Pecan Pear Clafouti Directions

  1. Place the pears in a bowl, coat with the lemon juice and add the ginger. In a large bowl, combine the flour, ½ cup of the pecans and ½ cup of the sugar with the baking soda and salt. In a separate bowl, combine the eggs, milk, vanilla extract, almond extract and four tablespoons of the butter. Mix until smooth.
  2. Preheat the oven to 425°, and place a rack in the center of the oven. In a large, lidded, ovenproof pot or Dutch oven, sauté the marinated pear pieces in two tablespoons of the butter on the stove top over medium-high heat, stirring occasionally, until they are hot throughout and sizzling.
  3. Stir the milk mixture into the flour mixture and blend until the batter is just combined—don’t overmix. Pour the batter over the pears in the Dutch oven, making sure to cover all of the pear pieces, but DO NOT STIR. Drizzle the remaining butter over the clafouti. Combine the remaining sugar and pecans with the cinnamon, and sprinkle the mixture over the top. Place the lid on the pot and put into the oven. Bake for about 30 minutes, until the clafouti is puffed and bubbly and the top is golden brown.
  4. Outdoor Cooking Method
    In an inground fire pit, light about 30 charcoal briquettes, and place a well seasoned Dutch oven over the coals to heat. Once the Dutch oven is heated, sauté the marinated pear pieces in two tablespoons of the butter, stirring occasionally, until they are hot throughout and sizzling. Stir the milk mixture into the flour mixture (see above recipe) and blend until the batter is just combined—don’t overmix. Pour the batter over the pears in the Dutch oven, making sure to cover all of the pear pieces, but DO NOT STIR. Drizzle of the remaining butter over the clafouti. Combine the remaining sugar and pecans with the cinnamon, and sprinkle the mixture over the top. Place the lid on the pot. Set up your baking station on a flat piece of ground by placing 12 to 14 of the hot charcoal briquettes, evenly spaced, in a circle the size of the Dutch oven. Place the Dutch oven on the coals and place 12 of the hot briquettes on top. Bake for about 30 minutes, until the clafouti is puffed and bubbly and the top is golden brown.

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