Ingredients
CLAFOUTI
2-3 slightly under-ripe/firm Bosc or Anjou pears
juice of 1 medium lime
1/3 cup sugar
1-1/2 teaspoons ground ginger
fine zest of 1 medium lime
2 tablespoons butter - melted
4 extra-large eggs
1 cup whipping cream
1/4 cup liquid honey
GARNISH
whipped cream
additional fine lime zest
Preparation
Preheat oven to 350 degrees. Butter a 9-inch glass, deep-dish pie plate/pan. Place pan on a baking sheet lined with foil, shiny side up.
Peel and core the pears, and cut into thin slices/wedges. Place in a medium bowl, add lime juice and gently toss to coat. Set aside.
In a medium bowl, whisk the sugar, ginger and lime zest together until evenly mixed. Whisk in the melted butter. Add the eggs, one at a time, whisking after each one until mixture is light and fluffy. Add the whipping cream in a fine stream and slowly whisk until well blended.
Pour a thin layer of the egg mixture into the prepared pan. Drain the pear slices in a sieve and attractively arrange them in a single layer atop the egg mixture. Gently pour over the remaining egg mixture. Drizzle the honey over the top in a spiral fashion.
Bake 30-35 minutes or until the flan is set, and the top is puffed and golden brown.
Slice and serve warm with a dollop of whipped cream sprinkled with lime zest.
