Cranberry-Pear Clafoutis

By jeknudson

When beating such a small amount of egg white (you only need one) to soft peaks, it's easy to do by hand. Just place the white in a medium bowl, and beat vigorously with a whisk; it should take about a minute.

Ingredients

• 1/2 cup dried sweetened cranberries
• 2.25 ounces (about 1/2 cup) all-purpose flour
• 1/3 cup sugar
• 1/8 teaspoon kosher salt
• 1 cup 2% reduced-fat milk
• 1/3 cup heavy cream
• 1 tablespoon orange liqueur
• 2 large eggs
• 1 large egg yolk
• 1 large egg white, beaten to soft peaks
• 1 tablespoon butter
• 1 cup chopped peeled ripe Anjou pear
• 1 tablespoon powdered sugar
• 1 ounce crumbled blue cheese
• 1/4 cup chopped toasted walnuts

Preparation

Step 1

1. Preheat oven to 400°.

2. Place cranberries in a small bowl; cover with boiling water. Let stand 10 minutes; drain.

3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/3 cup sugar, and 1/8 teaspoon salt.

4. Whisk together milk, cream, liqueur, 2 eggs, and 1 yolk.

5. Gradually sift flour mixture into milk mixture, whisking until smooth. Fold in egg white. Set aside.

6. Heat a 10-inch ovenproof skillet over medium-high heat. Add butter; swirl until butter melts. Add pear; sauté 3 minutes.

7. Remove skillet from heat. Pour batter evenly over fruit mixture.

8. Bake at 400° for 14 minutes or until lightly browned and a toothpick inserted in center comes out mostly clean. Let stand 10 minutes before serving.

9. Garnish warm clafoutis with powdered sugar, blue cheese, and walnuts.