Clafouti is a classic French dessert traditionally made with black cherries. Today’s recipe substitutes the cherries for pears. Specifically Bartlett pears. I love The Barefoot Contessa, aka Ina Garten and today’s dessert recipe features Ina’s Pear Clafouti. Ina developed her love of French cuisine while living in France on a four month camping vacation. I’ve posted a few of her other recipes on my blog. Don’t you just love her presentation and how she cooks such awesome meals for her husband? The fresh flowers and rustic arrangements either inside her home or in her garden are beautifully assembled. Now, I’m no Ina Garten, nor do I own a home in The Hamptons (although I’d dearly love to), but in many ways, I think I am just like Ina when it comes to preparing fresh meals every single day for my husband.
Blogging has taken my culinary skills to another level, by being introduced to various cuisines around the world. I like to think of my husband as a guinea pig as I try new creations on him. 🙂 Whether I’m cooking for my husband, or organizing a dinner party at our home, all the preparation and small touches to a meal have been at the forefront. Nowadays, my husband and I cook together on weekends and we both enjoy entertaining. It’s not unusual for us to have friends over for an impromptu dinner, which is when I baked this Pear Clafouti a few weeks ago.
1 tablespoon unsalted butter, at room temperature
1/3 cup plus 1 tablespoon granulated sugar
3 extra-large eggs, at room temperature
6 tablespoons all-purpose flour
1 1/2 cup heavy cream
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest (2 lemons)
1/2 teaspoon grated ginger (I added this ingredient, but it was not called for in the recipe)
1/4 teaspoon kosher salt
2 tablespoons pear brandy (recommended: Poire William)
2 to 3 firm but ripe Bartlett pears
- Butter a 10″ by 3″ by 1 1/2″ round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
- Beat the eggs and the 1/3 cup of granulated sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt and pear brandy. Set aside for 10 minutes.
- Meanwhile, peel, quarter, core and slice the pears. Arrange the slices in a single layer, slightly fanned out in the baking dish. Add the grated ginger. Pour the batter over the pears and ginger and bake until the top is golden brown and the custard is firm 35-40 minutes. Serve warm or at room temperature, sprinkled with confectioners sugar and creme fraiche.
Thank you Angie @FiestaFriday#70 for yet another virtual party. Thanks also to our brand new co-hosts Dini @ Giramuk’s Kitchen and Molly@ The Frugal Hausfrau. I know we will be in good hands :). Be sure to check out all these amazing blogs. Happy Fiesta Friday all!