Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Pear eau-de-vie or liqueur
2 tb Mild-flavored honey
2 lb Pears (6 medium sized)
3 lg Eggs
1 Vanilla bean
-OR
1/2 ts Vanilla extract
1/4 c Sugar
2/3 c Sifted unbleached white
-flour
1/2 c Plain non-fat yogurt
pn Salt

From "Provencal Light" by Martha Rose Shulman (Bantam, 472pp., $29.95)

Combine the pear eau-de-vie and honey in a bowl. Peel, core and slice
pears into the bowl. Toss and let sit for 30 minutes or longer.

Preheat the oven to 400'F. Butter a 10.5" ceramic tart pan or baking
dish. In the bowl of an electric mixer or with a whisk, beat together
the eggs, seeds from the vanilla bean (or vanilla extract) and sugar.
Slowly. beat in the flour. Add the yogurt and salt. Drain the pears
and add their marinade. Mix together well.

Arrange the pears in the baking dish. Pour in the batter. Bake for
30-35 minutes or until the top is beginning to brown and the calfouti
is firm. Remove from the heat and cool on a rack. Serve warm or at
room temperature.

NOTE: Williams Pear Brandy, by Clear Creek Distillery, and Marie
Brizard Poire William liqueur are two brand names that can be used.
Pear nectar may be substituted.

Per serving: 251 calories; 4.3 grams fat; (1.2 grams saturated fat;
15% calories from fat); 159.6 milligrams cholesterol; 102.8
milligrams sodium. Submitted By MICHAEL ORCHEKOWSKI On 08-09-95

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