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4 | Firm-ripe pears; peeled, cored, and |
| Sliced |
2 Esslöffel | lemon juice fresh |
3/4 Tasse | Almonds bleached, sliced |
3/4 Tasse | milk |
1 | Stick unsalted butter; melted and cooled |
| (1/2 cup) |
3 gross | eggs lightly beaten |
1/2 Teelöffel | vanilla |
1/2 Teelöffel | Almond extract; (preferably pure)* |
3/4 Tasse | Self-rising cake flour |
1/2 Tasse | Plus 2 tablespoons sugar |
*Pure almond extract is available at specialty foods shops.
Preheat the oven to 400F. and butter a 10-by 2-inch round (1-quart capacity) baking dish. In the dish toss the pears gently with the lemon juice and spread them evenly in the dish.
In a blender grind fine 1/2 cup of the almonds, add the milk, 6 tablespoons of the butter, the eggs, the vanilla, and the almond extract, and blend the mixture until it is smooth. In a bowl whisk together the flour, 1/2 cup of the sugar, and a pinch of salt and stir in the milk mixture, stirring until the batter is combined well. Pour the batter over the pears, drizzle it with the remaining 2 tablespoons butter, and sprinkle it with the remaining 2 tablespoons sugar and remaining 1/4 cup almonds. Bake the clafouti in the middle of the oven for 40 minutes, or until it is golden brown, and let it cool on a rack for 15 minutes. Serve the clafouti warm.
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