Light Pear Clafouti
Boy, does this dish fit the bill.
It also doesn't hurt that I have a freezer half full of last summer's fruit that I am valiantly trying to use up so we can give the big lug a good defrost before the current year's crop comes in. My little baggie of 2 cups of cubed peeled pears was just perfect for this dish.
And did I mention it's a "light" recipe? Originally from an ancient issue of Cooking Light magazine, this pear clafouti yields six wedges at 231 calories each. Delicious calories, every one of 'em.
I think it'll make a fine breakfast, too.
Since the recipe came out pre-internet days, I couldn't find it online so I'll type it in here.
But I did find that the recipe's author, Steven Petusevsky, is a well-known chef who has a site with more great looking recipes on it. I think some serious poking around is in order.
In the meantime -- enjoy.
PEAR CLAFOUTIcooking spray
1 t. flour
2 c. cubed peeled pear
3/4 c. flour
1/4 t. salt
1/8 t. cinnamon (he used nutmeg but I hate nutmeg)
2 c. milk, divided (he used 1% low-fat; I used nonfat)
1/2 c. sugar
1/2 t. vanilla
3 lg. eggs, lightly beaten
2 t. powdered sugar
I hope you can find a 10-inch deep-dish pie plate lying around, because that's what this calls for.
Spray it with cooking spray and dust with the 1 t. of flour. Spread the cubed pear around the bottom of the dish. In medium bowl, stir together flour, salt, and cinnamon. Slowly, add one cup of the milk, whisking away to keep out the lumps. Add the rest of the milk, sugar, vanilla, and eggs and stir well. Pour milk mixture over the pears and bake at 375 degrees for 35ish minutes, until set (mine took 40). Sift powdered sugar over the top and eat up. Six wedges at 231 calories each slice.