Pear Clafouti

It's all pears and apples at the markets now. I wanted a pear clafouti--can this pass for breakfast fare?  Or is it a dessert?  I think I'd eat it any time it came out of the oven.

Use any kind of pear you want. 

The original recipe listed Bartlett; I like Bosc, and these Seckel pears are a good choice too. Also don't limit yourself to four pears.  Use as many as you want to cover the bottom of the pan.

This recipe came from my book.  Check out my book for more recipes like this one.

This  recipe in my cookbook came from Jenette Herman of Cliffside Orchards. It's like custard. I didn't quite have enough pears to crowd the bottom but the wonderful custard between the pears is to die for.

Seriously, I don't mind giving up bread things for a few weeks if I could have more of these treats.

In my book three eggs is a bit much to replace without losing texture, so I checked to see how vegans handled clafouti. Most used silken tofu as an egg-replacement like this vegan cherry clafouti. 

Pear Clafouti
(Serves 4)

4 ripe Bartlett pears, or 6 to 8 Seckel pears, cut in half
3 eggs, beaten, or 6 ounces silken tofu, blended
1/2 cup brown sugar
1/3 cup whole wheat pastry flour
3/4 cup milk, soy or almond milk
1 teaspoon vanilla
1 tablespoon brandy
Salt
Powdered sugar

1. Preheat oven to 350F.  Oil or butter a 9-inch round cake pan.  Lay pears cut side down.

2. Combine the eggs or tofu and sugar using a mixer in a large bowl.  Beat until foamy and thick. Add flour and mix until a soft batter forms, then stir in milk, vanilla extract, and brandy, if desired.  Sprinkle with a pinch of salt.  Pour mixture over the pears and bake until browned on top, about 30 minutes.

Recipe from The Northwest Vegetarian Cookbook, by Debra Daniels-Zeller.

Here is what it looks like with berries added:

Oh those berries. . .