Pear clafouti has flavour of Quebec with ice cider made from frozen apples

A traditional French countryside dessert, a clafouti is usually made with cherries or prunes. This version, with pears and ice cider, has the flavours of Quebec. In fact, Quebec is a pioneer in the production of ice cider, a drink made from the fermented juice of frozen apples.

Pear Clafouti

3 ripe pears, peeled, cored and halved lengthwise

60 ml (4 tbsp) ice cider

10 ml (2 tsp) unsalted butter

135 ml ( 1/2 cup plus 2 tsp) vanilla sugar, divided

4 eggs

125 ml ( 1/2 cup) flour

Pinch salt

7 ml ( 1/2 tbsp) peeled and grated fresh ginger

125 ml ( 1/2 cup) creme fraiche or Balkan-style yogurt

Coarse sugar, for garnish

8 rosemary springs, for garnish

In a shallow dish, place pears and pour cider over top, coating well. Allow to marinate for about 30 minutes, stirring occasionally.

Meanwhile, preheat oven to 200 C (400 F). Butter a 25-cm (10-inch) round porcelain baking dish and sprinkle with 10 ml (2 tsp) vanilla sugar.

In a medium bowl, place eggs and remaining 125 ml ( 1/2 cup) vanilla sugar. Beat with whisk or mixer for 2 minutes until smooth; add flour, salt, ginger and creme fraiche. Drain pears, reserving liquid. Add reserved liquid to egg mixture.

Arrange marinated pear halves in a spiral evenly over the bottom of the baking dish and pour egg mixture over top. Bake in centre of oven until golden, about 30 minutes. Before serving, sprinkle with coarse sugar. Cut into slices and garnish each piece with a rosemary sprig.

Makes 8 servings.

Tip: An equal amount of ice wine or pear liqueur can be substituted for the ice cider. An equal amount of coarse granulated sugar can be used instead of vanilla sugar.

Source: www:ontariotenderfruit.com.