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Pear and Rum Flaugnarde |
INGREDIENTS
3 large eggs
1 1/2 cups flour
Pinch salt
1 cup warm milk
1 Tbsp Dark Rum
2 1/2 Tbsp Butter (softened)
2 ripe Pears - Bartlett (peeled, thinly sliced)
2 1/2 Tbsp fine Sugar
DIRECTION
- In a bowl, whisk the eggs, flour, salt and 1/4 cup of the milk
- Whisk in the remaining 3/4 cup of milk and the rum.
- Strain the batter through a fine sieve.
- Cover with plastic wrap and let stand at room temp for 1 hour.
- Preheat the oven to 450°, coat a 9-inch cake pan with half the butter.
- Pour the batter into the pan and gently set the pear slices on top.
- Dot with the remaining butter.
- Bake the cake in the lower third of the oven for 15 minutes.
- Reduce the temperature to 400° and bake for 30 minutes, until puffed and golden.
- Let cool for 2 minutes, then run a knife around the edge.
- Set a spatula under the cake to loosen it then slide it onto a plate.
Mixed Berries
Prunes (Tea & Armagnac-soaked)
Apple (Rum marinated)
Pear (Rum marinated)
Fig (Rum soaked)
Prep Time: 1 hour 15 minutes
Servings: 4-6
DavidLee Recipes © 2011