Clafoutis aux poires. December is one of my favorite months. The house is very festive, the smells coming out of the kitchen are just something to revel into.
Time to Bake!
This is also the time of the year where my baking hat comes out of the closet and I am continually pouring over mouth-watering recipes. Making lists and lists of great Christmas treats with the great ambition to make them all. However, my imaginary world is a bit on a colliding course with my real world.
This year I am taking a different approach and started early with a classic French Clafoutis. I figure a large pan of deliciously soft pears marinated in brandy with a delightful custard around will last longer than a day. I have the right to dream, don’t I?
What is a clafoutis?
A clafoutis is a classic French country dessert from the Limousin region near the center of France. Made using a sweet egg batter over fresh fruits. The batter bakes around the fruits creating a pudding-like texture, custard. Served lukewarm with a dusting of sugar.
The traditional clafoutis or clafoutis aux cerises , is made with cherries, If using cherries and want to do the French way, leave them whole but do let your family and guest know about it.
However any fruits such as raspberries, strawberries, peaches, and apples during the fall months. Just keep in mind that clafoutis is a simple and rustic dessert that does not need too much fuss over it.
- I made my clafoutis with Boch pears, any pears will do.
- Use good brandy, you will be surprised how wonderful it will taste.
- Skip the brandy step if you will be serving this to children
I wish I could have snapped a few photos of the slices, but before I knew, it was all gone. It will be for another time.
Equipment used to make this recipe
Clafoutis aux Poires
- 1 hr 40 mins total
- 1 hr 10 mins prep
- 30 mins cook
- serves 6 people
1/2 cup of brandy
6 large eggs
1/2 cup vanilla sugar
3/4 cup unbleached all-purpose flour
1/2 cup heavy cream
1 tablespoon powder sugar
Pour the brandy into a shallow bowl large enough to hold the pears when cut.
Peel and core each pear then cut them into 16 even slices. As they are cut, place the pears into the bowl. Gently stir to coat each slice with the brandy. when all the pears are cut, stir again, cover, and let marinate for 1 hour. Turn the pears from time to time so they will not darken.
Preheat the oven to 400º. Butter and sugar a 10 1/2 inch baking dish.
Combine the eggs and vanilla in the bowl of an electric mixer and beat until frothy. Slowly beat in the flour, cream, and salt. Drain the pears and add the marinate liquid to the batter. Mix until well blended.
Arrange the pears slices in a spiral in the prepared baking dish. Pour the batter over the pears.
Place the baking dish in the center of the oven. Bake until the batter is firm and the top is golden, about 25 to 30 minutes.
Remove to a rack to cool. Once lukewarm sprinkle on the powder sugar.
This recipe was previously published on 12/5/2016
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