Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

PEAR AND HONEY CLAFOUTIS 1/3 c Granulated Sugar (75 ml)
-(Provencal Tart) 2 t Butter; unsalted; melted
~~~~~~~~~~~~~~~~~~~~~~~~~~~~ -(25 ml)
-~~~~~~~~~~~~ x Heavy Cream (250 ml)
2-3 ea Bartlett, Anjou or 1 t Ginger; ground (optional)
-Comice Pears (about 1 -(5 ml)
-lb/500 g total) 1 ea Lime; Julienned zest of
1 ea Lime; juice of 1/3 c Honey (75 ml)
4 ea Eggs; extra-large

------------------------PREPARATION-----------------------------
~~~~~~~~~~~ -using) and the lime zest.
1 ea Preheat oven to 350F. 8 lb A thin layer of the egg
2 ea Generously butter a 9-inch -mixture into the quiche
-(23 cm) diameter glass -pan.
-quiche pan. 9 ea Drain the pear slices and
3 ea Place the pan on a -layer them over the egg
-heavy-duty baking sheet -mixture.
-lined with foil. 10 lb In the remaining egg
4 ea Peel and core the pears, -mixture.
-and cut them into thin 11 ea Dribble the honey overthe
-slices. -top.
5 ea Place the slices in a small 12 ea Bake until the top is
-bowl, add the lime juice -puffed and browned and the
-and toss. -filling is set, 25
6 ea In a medium bowl, whisk To 30 minutes.
-together the eggs, sugar 13 ea Serve the clafoutis warm.
-butter and cream. -Serves 6-8.
7 ea Stir in the ginger (if

From: Celebrity Chef by Glenn Esterly in TV Guide 31 Dec, 1994

Submitted By SAM LEFKOWITZ On 12-31-94

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