If you’ve never tasted star anise, an Asian spice, you are in for a treat. East meets West in this tasty Pear Clafouti with Star Anise. If you can’t find crème fraiche for the batter then you can make your own. Simply combine 1 cup of heavy cream with 1 tablespoon of buttermilk; let it sit at room temperature overnight and voila! Also For added indulgence, make extra crème fraiche, sweeten it with a little sugar and serve a dollop on each serving. This is a dessert that you will be asked to cook time after time. The star anise adds that little extra flavour and aroma that makes this dish.
Pear Clafouti with Star Anise
- Preheat oven to 350 degrees F. Butter a 9 x 5 x 2-inch gratin dish or a 10-inch round deep pie plate or porcelain dish. Dust dish with flour.
- Scrape seeds from vanilla bean into large bowl. Add eggs. Using electric mixer, beat until frothy. Add sugar and beat until mixture thickens.
- Add flour and beat until thick and smooth. Mix in cream, crème fraiche, or yogurt, milk, anise, and salt. Set batter aside while preparing the pears.
- Cut the pears into sixths or eighths, remove the cores. Layer pear slices attractively in the bottom of the prepared dish.
- Sprinkle pears with eau du vie, if you like. Pour the batter over, leaving just a little of the tops of the pears peeking through.
- Bake until the clafouti is nicely browned on top and a knife inserted into it comes out clean, about 20 minutes. Sift confectioners’ sugar over clafouti and serve warm or at room temperature.