Ingredients

2 to 3 Bartlett, Anjou, or Comice pears (about 1 pound)

Juice of 1 lime

4 extra-large eggs

1/3 cup granulated sugar

2 Tablespoons unsalted butter, melted

1 cup heavy cream

1 teaspoon ground ginger or 1 Tablespoon chopped candied ginger

Finely julienned zest of 1 lime

1/3 cup honey

Preheat oven to 350 degrees. Generously butter a 9-inch glass or ceramic quiche pan. Place the pan on a heavy-duty baking sheet lined with aluminum foil (to protect oven in case of spills). Peel and core pears and cut them into thin slices. Place pear slices in a small bowl, add lime juice, and toss.

In a medium bowl, whisk together eggs, sugar, butter, and cream. Stir in ginger and lime zest. Pour a thin layer of mixture into the quiche pan. Drain pear slices and layer them over the egg mixture. Pour in the remaining egg mixture. Dribble honey over the top. Bake until the top is puffed and browned and the filling is set, about 25 to 30 minutes. Serve the Claufotis warm.

Serves: 6 to 8

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• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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