The name of this extremely easy dessert can be mystifying when first encountered….As in, what the hell is that? Clafoutis, pronounced “kla-foo-tees”, is French and manifique! Clafoutis are traditionally made with cherries, which was how I made my very first version many years ago. I have also made them using summer berries, plums and winter tart apples. No matter what fruit you choose, you will hardly ever make an easier and more loved dessert..
I do hope if you make it you will let me know how you like it. With this post I shall bid adieu to my trio of Fall pear posts. Bon Appetit.
A Clafoutis with Pears
- 2 tablespoons very soft butter
- 3 ripe, but firm pears, thinly sliced
- 1 1/4 cups whole milk
- 2/3 cup granulated sugar, divided
- 3 large eggs
- 1 tablespoon vanilla extract
- 1/8 teaspoon salt
- 1 cup all-purpose flour
- powdered sugar
- Preheat oven to 350 degrees. Smear a 10 inch cast iron skillet all over with softened butter.
- In a blender mix together the milk, 1/3 cup of the sugar, eggs, vanilla extract, salt and flour on high speed until smooth with no lumps. Pour batter into the prepared skillet.
- Top batter with all the pear slices. They will sink down into the batter for the most part. Sprinkle with remaining 2/3 cup sugar. Bake for 40-50 minutes or until the top is puffy and golden brown.
- Serve warm or room temperature with a generous dusting of powdered sugar. Clafoutis are also delicious cold and will keep for days chilled when sliced and removed from skillet.
(Recipe adapted from the New York Times recipe by Julia Moskin “Julia Child’s Berry Clafoutis” on line.)
Teresa Blackburn. www.teresablackburnfoodstyling.com