Here….have a bite of this just out-of-the-oven warm pear clafoutis…with a cup of tea or coffee or maybe a small glass of champagne? It’s very simple and sophisticated at the same time. For dessert or breakfast, or maybe just for lunch? Clafoutis is a baked French dessert with a flan-like custard and is traditionally made with cherries, but peaches, pears, apples and most berries are tasty as well. You only live once so make all your bites special and delicious.
The past few weeks…really the past few months….or maybe even years I have approached my little food blog at times with doubt and uneasiness. Not because I have lost my love of cooking, nor my love of taking photographs of my results, but because so much of the friggin’ world has been turned on it’s head by malevolent politicians…the U.S. President in particular. The vile nature of the daily bombardment of not-well-chosen words by him has left me feeling helpless.Chattering away about food and recipes sometimes seems shallow and useless. Daily I have to remind myself to look at the good, the positive, the thoughtful and kind nature of life around me. So, this is what I am doing. It’s not so hard, but it does takes some mindfulness and intent. Cooking and blogging and reaching out via my blog is one of my mental “safety-nets”. We all need one….what’s yours? I would love to hear from you about this while your clafoutis is in the oven.
There are few recipes easier than this one. Ingredients, except for the fruit, get mixed together in the blender. Fruit gets sliced. Everything goes into a skillet or baking dish. Then baked. It is totally as easy-as-that.
Don’t forget what is important and beautiful in this crazy old world and do what you can to make it sane and delicious.
Oh Comfort Me, Winter Pear Clafoutis
Ingredients:
- 2 ripe, but firm pears, cored and thinly sliced
- 2 tablespoon softened butter
- 1 cup whole milk
- 2/3 cup granulated or raw sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- pinch of kosher salt
- 1/2 cup all-purpose flour
- powdered sugar for garnishing
Directions:
- Preheat oven to 350 degrees.
- Smear softened butter over the bottom and up sides of a 10 or 12 inch cast iron skillet or baking dish.
- Add milk, sugar, eggs, vanilla extract, salt and flour to a blender and blend until smooth and frothy.
- Pour the batter into the prepared skillet. Gently top with pear slices. Bake for 35-45 minutes or until the clafoutis is puffed and golden brown on top and a knife inserted into the center comes out clean.
- Serve warm with a dusting of powdered sugar if you like. Great with a cup of tea or coffee or a glass of bubbly.
Note: This clafoutis is also great cold the next day.
teresablackburnfoodstyling.com foodonfifth.com
On a Sunday morn perhaps?
Maybeeeeeee…..Perhaps……..we shall see…..xoxo
This looks delicious, perfect cosy winter food 🙂
So happy you stopped by and yes this is a very cozy recipe. Thanks very much. T
One of my favorite desserts!
Thanks Dorothy and it is one of mine as well. Happy February. T
Oh my god…November can’t come soon enough to hopefully get rid of the WORST president in our history! We’ve had some bad ones but t-rump has put a new meaning to bad! He puts the E in evil! I could go on and on but I think just 2 cents today is enough to waste on that POS!
Anyway…this Clafoutis recipe looks delicious but I think I’ll make your other Clafoutis recipe with the pears and blueberries! 🙂 I only have yellow cornmeal…Will that work?
Hola, Teresa…..the Pear Clafoutis is not in the oven yet, but I will be making it soon….I guess my safety net is that we just happened to be sailing in Mexican waters on 8 November 2016….and have been living in Mexico ever since !!! I’m relieved not living in the midst of it but certainly know + feel the angst + chaos…everyone must vote for change !!!
Thanks for your comments Barbara. It’s hard to ignore all this chaos no matter where you are isn’t it. And it is prevalent all over the world…the “right-winging” of our collective cultures. We must vote, write, talk and protest the awfulness wherever and whenever we can. Distance is good, but a bandaid at best. Much love, T
Hi Teresa,
Not sure if you saw my comment (rant) yesterday but I had asked if yellow cornmeal would work in the pear, blueberry clafoutis?
Thanks!
Chris I sent a reply via email…sooo sorry I couldn’t get right back to you. I had a hectic photo shoot week and was exhausted when I got home so pretty much ignored emails!! Anyhow let me know if the cornmeal, yellow, you wanted to use worked out okay. Cornmeal can vary so much depending on the grind, the type, etc…so hopefully it all worked out great. Best, Teresa
It’s just beyond… but the dessert looks like some consolation.
Michelle it is indeed “just beyond”…well put and totally says it all. Yes, I do think food can be a consolation…mostly the making of it more than the eating of it….I give a lot of my concoctions away to my neighbors which they like! I hope you are well and thanks for stopping by. T