1 teaspoon plus
1 tablespoon butter,
1½ pounds WesPak
plums, thinly sliced
(about 4½ cups)
3 tablespoons plus ¼ cup
3 eggs, separated
½ cup ;our
1 cup heavy cream
2 teaspoons vanilla extract
2 tablespoons plum or
almond liqueur (optional)
½ cup toasted almonds,
4 ounces white chocolate
¼ cup heavy cream
1 teaspoon vanilla extract
Preheat oven to 375°F. Grease a 9-inch baking
dish with 1 teaspoon butter.
Melt 1 tablespoon butter in a 10-inch skillet over
medium heat. Add plums and 3 tablespoons sugar.
Cook until the plums are softened. Remove from
the heat and let cool.
Place the plums in the prepared baking dish.
Reserve the juices in the skillet.
In a blender, combine egg yolks, ¼ cup sugar, ;our,
cream, vanilla and liqueur; blend. Add the cooled
plum juices from the skillet and blend thoroughly.
Beat egg whites until sti;; fold into the cream
mixture. Pour over the plums.
Bake for 35 minutes, or until a toothpick inserted
in the center comes out clean.
To prepare the sauce, melt chocolate with cream
and vanilla over low heat.
Serve the clafoutis warm, drizzled with the sauce.
Decorate with almonds. Makes 8 servings.
208 A Decade of Cooking The Costco Way
California Pear Advisory Board
¾ cup toasted hazelnuts,
almonds or pecans
5 tablespoons packed
light brown sugar
;⁄; teaspoon salt
1½ tablespoons hazelnut
or walnut oil
1½ tablespoons unsalted
4 fresh California Bartlett
or Bosc pears
¼-½ cup Frangelico,
Amaretto or other
Preheat oven to 350°F.
Grind nuts with sugar and salt in a food processor.
Add oil and butter. Pulse until the mixture is moist.
Slice each pear in half and remove the core and
seeds with a paring knife, enlarging the middle of
the pear for stu;ng.
Mound the nut mixture in the fruit. Place the
fruit halves, cut side up, in a baking dish. Pour
liqueur over the top of each pear. Bake until the
;lling is lightly browned and the fruit is soft,
about 25 minutes.
Serve warm, topped with pan juices and additional
liqueur. Makes 4 servings.
Nutritional information: Each serving has
435 calories, 3. 5 g protein, 52 g carbohydrates,
24 g fat, 12 mg cholesterol, 5 g ;ber, 82 mg sodium,
41 g sugar.
Based on a recipe from Deborah Madison’s
Seasonal Fruit Desserts.