Flognarde de peres

Flognarde de peres

La flognarde és típica del Llemosí i l’Auvèrnia, i també se l’anomena “clafotís d’hivern” ja que s’acostuma a preparar amb peres o pomes. Segons la regió de França, es diu de maneres diferents i utilitza fruites diverses. Aixi a Berry es fa amb pomes i es diu gouéron, mentre que al Périgord es fa amb prunes o panses.

Malgrat les infinites variants, la base es molt semblant a la del Clafotís de cireres. Podeu consultar una recepta tradicional amb farina a Gastronomia & Cia, però també podem substituir la farina blanca per farina d’ametlla i així fer un postre apte per celíacs i intolerants al gluten, que és l’opció que jo he fet.

3 peres Conference
150 gr de sucre morè
60 ml de nata liquida
100 gr de farina d’ametlla molta
30 gr de Maizena (farina de blat de moro)
4 ous
2 rovells
Mantega pel motllo
50 gr de làmines d’ametlla (opcional)

En primer lloc, preparem el motllo amb mantega. Jo he triat un motllo quadrat i baix, tipus quiche, encara que no pot ser desmotllable, ja que la massa líquida es colaria. En aquest cas, folraríem el motllo amb paper d’alumini.

En un bol, batem la llet, la nata liquida, els ous, el sucre, la culleradeta de vainilla, la farina d’ametlla i la maizena, procurant que quedi una massa molt fina i líquida sense grumolls. Ho posem al motllo preparat amb mantega

Pelem i tallem les peres per la mitat longitudinalment. Els hi traiem el cor i la duresa central. Un cop polides, els hi fem incisions transversals regulars de manera que quedin làmines fines. Les anem col.locant encavalcades sobre la massa de manera que cobreixin tota la superfície. Ho podem rematar amb sucre distribuït per sobre. Si volem hi podem afegir làmines d’ametlla crua. En aquest cas, les hauríem deixat en remull uns 10 minuts per evitar que es torrin massa al forn.

Posem el motllo al forn prèviament escalfat a 180º uns 35 o 40 minuts. La massa ha d’haver quallat i la pera ha d’estar ben cuita. Ho deixem reposar uns 15 minuts abans de servir

Ho podem servir espolsinat amb sucre llustre, o acompanyat d’una bola de gelat de vainilla.

A la Banda sonora una cançó molt agradable d’un desconegut cantantautor italià, Samuele Bersani: Giudizi Universale (1997)

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