Pear Clafoutis with Phyllo Crisps, Cider Sauce, and Quince Sorbet

Pear Clafoutis with Phyllo Crisps, Cider Sauce, and Quince Sorbet
Photo by Richard Gerhard Jung

Ingredients

  • ¼ cup sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons sugar
  • 3 17- by 12-inch phyllo sheets
  • 2 vanilla beans
  • 6 tablespoons almond flour
  • 2 cups whole milk
  • + 13 more ingredients
    • 2 tablespoons all-purpose flour
    • ¼ teaspoon salt
    • 2 tablespoons cornstarch
    • 2 tablespoons unsalted butter
    • 5 tablespoons unsalted butter
    • 6 8-oz ramekins (3 3/4 inches in diameter and 1 3/4 inches deep)
    • 3 tablespoons sugar
    • 6 large egg yolks
    • 1/3 cup sugar
    • 1 large egg
    • 3 tablespoons unsalted butter
    • 6 firm-ripe small Bosc pears (2 lb total)
    • 1 tablespoon unsalted butter

Arrange 1 sheet of phyllo on a work surface (keep remaining sheets covered), then brush with some butter and sprinkle with 1 tablespoon sugar. Cut sheet in half crosswise to form 2 rectangles and crumple each into a peaked free-form round, about 4 inches in diameter. Transfer to a baking sheet wi...

View full recipe at Epicurious

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